Vine leaf-wrapped ocean trout with braised fennel

1.Preheat oven to 180°C/160°C fan-forced.

2.Reserve enough frond tips to make ¼ cup before trimming fennel bulbs. Slice fennel thinly, then combine in large shallow baking dish with onion, garlic, oil, juice, stock and wine. Bake, covered, in oven 30 minutes. Uncover, stir; bake, uncovered, further 20 minutes or until vegetables soften, stirring occasionally.

3.Meanwhile, bring a medium saucepan of water to the boil. Dip vine leaves 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; 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, rind and frond tips. Place vine-leaf parcels on oiled oven tray; bake about 15 minutes or until fish is cooked as desired.

4.Stir grapes into hot fennel mixture; stand, covered, 2 minutes before serving with fish.