1.Preheat oven to 200°C/400°F.
2.Place each fillet on a square of oiled foil large enough to completely enclose fish; top each fillet with a quarter of the fennel and a quarter of the leek, drizzle with butter. Gather corners of foil squares together above fish; twist to enclose securely.
3.Place parcels on oven tray; bake about 15 minutes or until fish is cooked as desired.
4.Meanwhile, heat oil in wok; deep-fry cauliflower, in batches, until browned and crisp. Drain on absorbent paper.
5.Discard foil from parcels just before serving fish on cauliflower.
We used blue-eye fillets in this recipe. When deep-frying the cauliflower, make sure the oil is very hot so the vegetable crisps and browns. If not, the cauliflower will absorb excess oil and become limp and soggy.Note