Preheat oven to 400 degrees.

Place trout fillets skin-side down on a foil-lined baking sheet and season with fennel salt and pepper. Set aside while you prepare the risotto.

Heat butter or margarine in a dutch oven or heavy pan on medium heat.

Add shallots and cook for 3-4 minutes until softened.

Add rice and cook for another 2-3 minutes until rice is lightly toasted.

Add wine to pan and stir until absorbed/ evaporated.

Begin adding broth, about a cup at a time, stirring frequently until the liquid is absorbed, then adding more broth.

When rice has been cooking for ~15 minutes, add zuchinni.

Place trout fillets in oven.

When rice has been cooking for ~20 minutes, add peas.

After about 25 minutes, rice should be cooked through. When it is, remove the pan from the heat and stir in herbs and lemon juice.

Check trout for doneness, when cooked through the fish should flake apart easily.

Remove skin from trout by sliding a spatula between the flesh of the fish and the skin, the skin should stick to the foil, and the flesh should easily separate from the skin.

Serve trout on top of a mound of risotto and enjoy.