I knew I was going to love this as I really love the sweetness of cooked fennel. The recipe was reduced to 2 servings. Applewood smoked bacon was chopped and cooked until crisp. The fennel and onion were then added to the pan and cooked until tender and beginning to caramelize. After removing the fennel/onion mixture from the pan, the pan was deglazed with some white grape juice (stock would work as well). A steel-head trout fillet was placed into the pan then topped with the cooked fennel/onion mixture and the remaining fillet. The trout was removed after 15 minutes, covered and allow to rest for about 5 minutes. A nice healthy meal that I am sure to repeat.