Roast ocean trout with kale, fennel and chickpeas

1.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.

2.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).

3.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.