Vine Leaf-Wrapped Ocean Trout With Braised Fennel - cooking recipe

Ingredients

2 medium fennel bulbs, untrimmed
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp olive oil
1/4 cup orange juice
1/2 cup chicken stock
1/4 cup dry white wine
8 large fresh grapevine leaves
4 None ocean trout fillets (6-7 oz each)
1 tbsp finely grated orange peel
2 cups seedless white grapes

Preparation

Preheat the oven to 350\u00b0F.
Reserve enough frond tips to make 1/4 cup before trimming the fennel bulbs. Slice the fennel thinly, Combine fennel, onion, garlic, oil, orange juice, stock and wine in a large shallow baking dish. Bake, covered, for 30 mins. Stir and bake, uncovered, for a further 20 mins or until the vegetables soften, stirring occasionally.
Meanwhile, bring a medium saucepan of water to the boil. Dip the vine leaves for 10 seconds and transfer immediately to a medium bowl of iced water. Drain on paper towels.
Slightly overlap two vine leaves, vein-sides up, on a board. Center one fish fillet on the leaves. Top with a quarter each of the orange peel and the reserved frond tips. Fold the leaves over to enclose the fish. Repeat with the remaining leaves, fish, orange peel and frond tips. Place the vine-leaf parcels on an oiled baking pan. Bake for about 15 mins until the fish is cooked to desired doneness.
Stir the grapes into the hot fennel mixture. Let stand, covered, for 2 mins before serving with the fish.