Mountain Trout with Fennel and Red Pepper Jam

½ jar Emily G's Roasted Red Pepper Jam
1 c thinly sliced fennel (about 1 small head)
1 T balsamic vinegar
¼ t kosher salt
pinch of black pepper
1 t fresh thyme
4 trout filets

Preheat oven to 425°. Combine jam, fennel, vinegar, salt, pepper, and thyme in a bowl. Place trout on a foil lined pan. Pour sauce over fish. Bake 10 minutes or until fish is flakey. 

Option: Add a pinch of red pepper to the sauce for extra heat.