- 2 T olive oil
- 1 large onion, roughly chopped
- 1 clove garlic, chopped
- 2 t rosemary, chopped
- 100 g walnuts, toasted
- 60 g raisins
- 50 g anchovy fillets, chopped
- 1 x 400 g chickpeas in a can, drained
- 80 ml Cabernet Sauvignon
- Maldon salt, to taste
- 1 x 800 g whole trout
- 1 whole large fennel with bulb and stalks
- 1 lemon, sliced
Preheat the oven to 200°C.
Heat the olive oil in a medium-sized saucepan and cook the onion, garlic and rosemary until tender. Add the walnuts, raisins, anchovy and chickpeas and fry for 2 minutes.
Add the wine to deglaze the saucepan, stirring well. Season to taste. Set aside to cool.
Fill the fish with the stuffing, top with the lemon slices and secure with string.
Place the fennel stalks in a roasting tray and top with the fish.
Bake for 20 to 25 minutes, or until the skin is crisp and the fish is cooked.