PREPARATION TIME 20 MINUTES COOKING TIME 50 MINUTES
2 medium fennel bulbs (600g), untrimmed
1 large brown onion (200g), sliced thinly 2 cloves garlic, sliced thinly
1 tablespoon olive oil
1/4 cup (60m) orange juice
1/2 cup (125m) chicken stock
1/4 cup (60m) dry white wine
8 large fresh grapevine leaves
4 x 200g ocean trout fillets
1 tablespoon finely grated orange rind
1 Preheat oven to moderate
2 Reserve enough frond tips to make 1/4 cup before trimming fennel bulbs. Slice fennel thinly then combine in a large shallow baking dish with onion, garlic, oil, juice, stock and wine. Cook, covered, in moderate oven 30 minutes. Uncover, stir; cook, uncovered, in moderate oven about 20 minutes or until vegetables soften, stirring occasionally.
3 Meanwhile, dip vine leaves in a medium saucepan of boiling water for 10 seconds; transfer immediately to a medium bowl of iced water. Drain on absorbent paper. Slightly overlap two vine leaves, vein-sides up, on board: centre one fish fillet on leaves, top with a quarter of the rind and a quarter of the reserved frond tips. Fold leaves over to enclose fish. Repeat with remaining leaves, fish, peel and frond tips. Place wine-leaf parcels on oiled oven tray; bake in moderate oven about 15 minutes or until fish is cooked as desired.
4 Serve hot fennel mixture with fish
4 per serving
13.6g carbohydrate: 12.5g total fat (2.5g saturated fat; 1433kJ (342 call: 41g protein