Trout Stuffed with Fennel and Yogurt Mustard Sauce (Grilled)

Stuffed Trout:
1 whole trout, gilled and gutted (1.6-2 kg)
sea salt
black pepper, freshly ground
2 medium lemons, sliced
1 large fennel bulb, sliced
1 handful fennel fronds (reserved from the bulb)
1 handful Italian parsley, chopped
1 lemon, freshly juiced

Yogurt Mustard Sauce:
1 cup Krema Greek yogurt (250 mL)
2 Tbsp. mayonnaise
1 medium size lemon, freshly juiced
2 tsp. wholegrain mustard
fresh dill, chopped (30-45 mL)
black pepper, freshly cracked
sea salt

Preheat to 400°F (200°C).

Rinse the trout well under cold water, then pat dry with a tea towel.

Using a very sharp knife, make angled incisions in the sides of the fish, about 3 on a side. Season the inside of the incisions well with salt and pepper. Season the inside of the gutted cavity as well.

Use lemon slices, fennel slices, fennel fronds & parsley to stuff into the incisions and cavity, then drizzle the stuffed parts with lemon juice.

Season the outside of the fish with salt and pepper, then place it on a piece of oiled foil on a roasting tray and roast in the oven for 25-30 minutes.

Yogurt Mustard Sauce: Mix all the ingredients together.

Transfer the fish to a large serving platter, and serve with the yogurt mustard sauce.