Preparation time: 20 minutes
Cooking time: 50 minutes
Ingredients:
- 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) fish stock
- 1/4 cup (60m) dry white wine
- 8 large fresh grapevine leaves
- 4 x 200g salmon trout or fresh trout fillets
- 1 tablespoon finely grated orange rind
Instructions:
Step 1 – Preheat oven to moderate
Step 2 – Reserve enough frond tips to make 1/4 cup before trimming fennel bulbs. Slice fennel thinly then combine in 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.
Step 3 – Meanwhile, dip vine leaves in medium saucepan of boiling water for 10 seconds; transfer immediately to medium bowl of iced water. Drain on absorbent paper. Slightly overlap two vine leaves, vein-sides up, on board: center 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.
Step 4 – Serve hot fennel mixture with fish
4 per serving
13.6g carbohydrate, 12.5g total fat (2.5g saturated fat), 1433kJ (342 cal), 41g protein
