Grilled trout with fennel remoulade

Method

1. Preheat the grill or barbecue. To prepare the remoulade, mix together the fennel, apple, crème fraîche, coriander, and zest and juice of 1 lemon in a bowl. Season to taste.
2. Make 3 scores in the skin-side of each trout fillet and brush both sides with the oil. Sprinkle the zest of the other lemon over the skin and season.
3. Place the fillets under the grill or on the barbecue, skin-side to the heat. Grill/barbecue for 3-4 minutes until cooked through and serve with the remoulade and lemon wedges.