Braised Fennel w/Lake Trout, Parsley + Sunflower Seeds

• 4 lake trout fillets (6 oz | 170 g each)
• Salt and freshly ground black pepper

Season the trout liberally with salt and pepper and poach or sear. While still warm, place on serving plates with the fennel on the side. Combine the parsley and sunflower seeds with the lemon zest and juice and a glug of olive oil. Spoon the parsley mixture over the trout and fennel.