Barramundi Sheet Pan Supper with Fennel Sausage and Grapes

Ingredients

• 1 large bulb of fennel (or 2 smaller bulbs), trimmed, cored and sliced
• 1 medium yellow onion, peeled, halved and sliced
• 2 teaspoons fennel seeds, cracked or coarsely ground in a mortar
• 4 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 bunch red seedless grapes (about 1 lb), separated into clusters
• 1 pound sweet Italian sausage, cut into bite sized pieces
• 1/4 cup sherry vinegar
• 4 5 ounces barramundi fillets
• 1/2 cup whole walnuts
• 1/2 cup Italian flat leaf parsley leaves

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