Method:
1 Preheat the oven to 220°C fan forced.
2 Place pastry rounds onto a baking paper-lined oven tray and top with another oven tray to prevent pastry from “puffing” too much. Bake for 6-8 minutes or until crisp and golden.
3 Heat oil in a frying pan over medium heat, sauté the onion and fennel for a 2-3 minutes or until beginning to soften, add the tomatoes, olives and trout, cook for 1-2 minutes until seared. Add the vinegar to the pan to deglaze, pour in the stock, simmer until sauce reduces, season with salt and pepper. Stir in the herbs.
4 Place a pastry round on a serving plate and top with the fish mixture, then top with the remaining pastry to serve.