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1
Preheat the oven to 400F.
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2
Rinse the fish inside and out with cold water and pat dry.
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3
With a thin sharp knife, make three diagonal cuts about 1/4 inch deep and about 1 inch apart on each side of the fish.
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4
Season the fish inside and out with salt and the cayenne pepper and fill the cavity with the chopped fennel fronds.
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5
Using a chefs knife, chop the fennel seeds.
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6
Mix the fennel seeds, curry powder, and 1 teaspoon of the softened butter.
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7
Set aside.
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8
Place an 18-by-26-inch sheet of heavy-duty foil or parchment paper on a work surface.
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9
Rub the remaining 1/2 teaspoon butter over the foil, leaving a 2-inch border all around.
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10
Turn up the edges of the papillote slightly to hold the liquid you will be adding.
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11
Spread half the leek and fennel slices on the foil to make a bed for the fish and dot with about half of the seasoned butter.
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12
Set the fish on top and scatter the remaining vegetables over it.
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13
Dot with the remaining seasoned butter, and drizzle with the wine.
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14
Seal the papillote by folding the foil in half over the fish.
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15
Starting at one folded corner, fold the edges of the foil over in neat pleats; be sure to fold each successive pleat so it slightly overlaps the previous one to make a tight seal.
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16
Continue until you have reached the other corner and the edges are tightly sealed.
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17
Slide the package onto a baking sheet.
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18
Bake the fish for 25 minutes.
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19
Remove from the oven and let sit for 3 minutes.
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20
With scissors, carefully cut the foil along the pleats, taking care to avoid the escaping steam.
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21
Fold back the flap to expose the fish.
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22
With two large spatulas, transfer the fish to a serving platter.
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23
Tilt the papillote so the juices run out of one corner and over the fish.
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24
Spoon some of the cooking juices over each portion and serve.
