Roasted Cod with Meyer Lemon and Fennel

[kaci]

Roasted Cod with Meyer Lemon and Fennel


(Waxman says you can use almost any type of fish if you don't have Cod)


4, 5-ounce fillets of cod with skin attached
5 ounces sweet butter
4 Tbsp good olive oil
One fennel bulb, whole
1 Meyer lemon (juiced)
1 pomegranate
1 shallot (peeled and minced)
2 Tbsp white wine
one pomegranate (seeded)


Season the fillets and keep cold.

Wash and cut fennel in half. Using a sharp knife, slice the fennel into thin
shards. Heat a 10-inch stainless steel pan with 2 Tbsp olive oil. When hot
add the fennel and season with salt and pepper. Cook until just tender
(about three minutes); keep hot.

In another 10-inch stainless steel pan, heat 2 Tbsp of butter and the
remaining olive oil (2 Tbsp) over medium heat. Place the filets in the pan,
skin-side down. Cook for three minutes, then flip over, cover and continue
to cook for three minutes. Prepare a platter with the fennel and top with
cod.

In the cod pan, turn heat up; add the shallot and white wine and cook for a
minute then add the remaining butter (3 Tbsp) and pomegranate seeds. Add the juice of the lemon, season and pour the sauce over the fish and the fennel.

Serve hot.