70 mlolive oil6large radicchio leaves (about ¼ lettuce)1 bunchsorrel, shredded (optional; see note)2lemons, peeled, thinly sliced4golden shallots, cut into rings1small side skinless ocean trout, pin-boned (about 1kg)12anchovy fillets60 mldry vermouth
Preheat oven to 170C. Brush a 15cm x 20cm deep baking dish with a little olive oil, line the base with half the radicchio, then scatter with half the sorrel, lemon and shallot. Cut trout in half widthways and pierce at intervals with a small knife, then insert anchovies into holes. Place one piece on top of the other in baking dish, top with remaining sorrel, lemon and shallot and cover completely with remaining radicchio leaves, tucking edges in. Season to taste, then pour vermouth and remaining olive oil over. Cover tightly with baking paper then foil, bake until fish is just cooked through (1-1¼ hours) and serve hot.
Note Sorrel, a sharply acidic green leafy herb, is available from select greengrocers.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.
Chartreuse refers to a style of cooking in which leafy vegetables keep layers of fish or meat succulent during a long cooking time. We've larded the ocean trout with anchovy fillets for extra flavour; if you're short on time, you can just lay the anchovies on top of the fish. Try this with crusty bread for mopping up the juices, or some steamed and buttered baby Dutch cream potatoes.