Baked trout with edamame and fennel orange slaw

Ingredients

Trout

• 1 tablespoon olive oil
• 4 rainbow trout fillets about 5-6 oz.
• 1 teaspoon coriander, ground
• 1 teaspoon fennel seeds, ground
• Freshly cracked black pepper
• 1 cup steamed edamame beans

Slaw

• ½ bulb raw fennel, trimmed and thinly sliced
• 1 orange, segmented + grated zest and juice reserved
• ½ red onion, thinly sliced
• 1 tablespoon extra virgin olive oil
• Pinch sumac, optional
• Fresh parsley, chopped to taste
• Freshly cracked black pepper