Marinated Trout Fillets
Peel onions and cut into thin rings. Peel and thinly slice garlic. Score the bottoms of tomatoes with a sharp knife, blanch in boiling water for a few seconds, then peel, quarter, core and finely dice. Rinse, trim and thinly slice fennel. Set fennel fronds aside.
In a pan, heat olive oil. Add peppercorns, coriander seeds, fennel seeds, garlic, onion rings and fennel slices and sauté about 5 minutes. Add tomatoes, lemon juice, vinegar and wine. Season with salt, pepper and sugar and bring to a boil.
Rinse trout fillets, pat dry and lay side by side in a shallow baking dish. Pour hot marinade over fish, cover and refrigerate overnight. To serve, garnish with chopped fennel leaves.