Rinse the cooled trout, dry them inside and out and place them next to each other in a baking dish.
Cut the fennel leaves into small pieces and chop (if the leaves are no longer on: use dill). Cut the bulb in half, rinse and remove the stem in a wedge shape, cut the fennel halves into narrow strips.
Peel the limes so that the white skin is also removed, and cut into slices, then into small pieces, reserving the juice. Peel the ginger root like an earth apple and finely chop or grate. Chop the parsley finely.
Mix fennel leaves and strips, lime pieces, collected ginger, juice, parsley, star anise, peppercorns, sugar, 1 tablespoon salt and oil and spread evenly over trout. Cover and marinate in the refrigerator for 1 day, turning the fish two or three times.
Season the inside of the fish with the remaining salt and place each trout on a generous piece of aluminum foil. Spread the seasoning ingredients from the marinade evenly over them, close the foils into packets and place them end to end on a baking tray. (Aluminum opponents: place the fish in a baking dish and close it tightly with a lid or with parchment paper!)
Put the baking tray in the cold oven on the middle shelf, switch the oven to 180 degrees and cook for 30 minutes (turn once to the other side).
Serve with baguette and leaf salad.
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