1½ tbspolive oil, plus extra for drizzling1leek (white part only), thinly sliced2baby fennel bulbs, thinly sliced, fronds reserved1garlic clove, finely chopped2 tspfennel seeds1 tspdried chilli flakesFinelygrated rind and juice of 1 lemon, plus extra wedges, to serve130 gmcurly kale (about 1 bunch), coarsely torn into bite-sized pieces400 gmcanned chickpeas, drained and rinsed190 mlchicken or vegetable stock4 pieces(200gm each) skinless ocean trout fillets, pin-boned
Preheat oven to 200C. Heat oil in a wide saucepan, add leek and half the fennel, and sauté until tender (3-4 minutes). Add garlic, fennel seeds, half the chilli and half the rind, and sauté until fragrant (1 minute). Add kale, stir occasionally until just wilted, then add chickpeas and stock, and bring to a simmer. Season to taste and keep warm.
Place ocean trout on a baking tray lined with baking paper, drizzle with olive oil and season. Scatter with remaining rind and remaining chilli, then roast until cooked to your liking (6-7 minutes for medium-rare).
Add lemon juice to chickpea mixture, check seasoning, then divide among plates. Top with coarsely flaked trout and remaining fennel. Serve hot with lemon wedges.