1 x 750g thick Queenfish fillet, skin off, bones removed
4-8 preserved vine leaves (depending on size)
4 Japanese eggplants, halved lengthwise (see notes)
Extra virgin olive oil, for brushing
Salt flakes and freshly ground black pepper, to taste  

 

Chickpea & Fennel Salad
400g cooked chickpeas, rinsed and drained
1 bulb baby fennel, diced
2 large tomatoes, diced
1 small red onion, diced
½ cup chopped flat-leaf parsley
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste

Cut the fillet into 4 portions.

Rinse the vine leaves to remove excess brine and pat dry with paper towel. Use 1 or 2 vine leaves (depending on size) to wrap each fillet. Refrigerate until ready to cook.

Make the Chickpea & Fennel Salad: combine all ingredients and refrigerate until needed.

Heat a barbecue or char-grill plate.

Brush the eggplant halves with olive oil and sprinkle with salt and pepper. Cook until soft and well coloured on both sides. Keep warm until ready to serve.

Brush the wrapped fillets with oil and cook for 3-4 minutes each side, until flesh flakes easily when tested with a fork.

Divide salad between plates, top with fish and garnish with eggplant.