Directions
1. Preheat the grill to medium-high and brush with oil.
2. Rinse the 2 (1 1/2 to 2 pound) trout, then dry thoroughly. Make 3-5 slits in the skin of the trout.
3. Season the slits and the cavity with salt and pepper.
4. Remove fronds from fennel, slice lemon into slices and roughly chop dill.
5. Stuff some fennel fronds, dill and a few lemon slices into each slit. Fill the cavity of the fish with remaining lemon slices, fennel fronds and dill.
6. Drizzle all over with olive oil. Grill 10-15 minutes per side until the skin is crisp and the fish is opaque.
7. Cut fennel into quarters. Toss the fennel and green onions with salt, pepper and olive oil.
8. When the fish is almost done, grill the vegetables: the fennel for 10-15 minutes and the green onions for 7 minutes.
9. Arrange trout on a platter surrounded by the vegetables.