Sautéed Steelhead Trout with Lemon-Artichoke Risotto

Seafood

21/2 lb Steelhead Trout filet,
scaled with skin on
1/4 cup Olive Oil
Salt & Black Pepper

1 medium Yellow Onion
5 stalks Celery
4 medium Carrots
3 Bay Leaves
1 large Lemon