Preheat oven to 400ºF.

Rub the orange zest into the fish. Place the rosemary in the bottom of a cast iron pan or baking dish. Lay the trout, skin-side down, over the rosemary. Add the olives around the salmon. Pour the juice over the salmon and olives.

Roast for 10 minutes, or until the fish is cooked to medium. Season with salt and pepper.

Add the stock and saffron to a small saucepan set over medium heat. Bring to a simmer, then reduce heat to low.

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until soft and fragrant.Add the rice and cook, stirring frequently, until it becomes translucent with a small white dot in the center of each grain.

Add the wine. Cook, stirring constantly, until the wine cooks off and the pan is almost dry. Reduce the heat to medium-low.

Ladle in 1 cup of the chicken stock. Cook, stirring constantly, until the liquid is almost absorbed. Repeat this process, adding a half cup of stock at a time, until the rice is creamy and soft.