Pan Seared Black Cod with Salsa Verde and Roasted Fennel and Cherry Tomatoes

Okay I'm really proud of this one. It's a total original. Many times I buy something and then find some inspiration on what to make with it. This was one of those times. I always buy these awesome frozen fish fillets from Sobeys that have a bar code on the package that you can scan with your phone and it shows you exactly how your fish gets from the ocean to your plate. Very cool and totally sustainable. That's the only way to go! So much of our oceans are being either over fished or fished in a non-environmentally friendly way. That's why I love these! You should definitely try them.

If you like liquorice you will probably like fennel. The funny thing is I absolutely despise black liquorice but I really like fennel. It has a subtle anise flavour that is so interesting. I always saw them in the grocery store and thought they looked neat but wondered what to do with them. Fennel is in season now and when roasted it develops a  wonderful, sweet, caramelized flavour. The tomatoes and lemon balance out the fattiness of the fish, and the Salsa Verde is the punch in the face of flavour that totally brings it all together.

What you need
2 Black cod fillets, Thawed in the fridge overnight if frozen (preferably the Compliments Sensations ones from Sobeys). You can also try wild salmon or trout. Sustainable fish are best!
1 large fennel bulb
A big handful of grape tomatoes, sliced in half or left whole if using cherry tomatoes 
Half a medium red onion, thinly sliced
1/2 tsp of dried basil
Olive oil
a big pinch of salt and pepper

PREHEAT oven to 400 degrees
Trim the fronds off the fennel (save them) and cut fennel in half. Remove the root and cut in half again lengthwise. Cut each piece into 1/2" slices. Watch this video to see how
COMBINE fennel, tomatoes, onion and basil and salt and pepper in a 8x8 inch baking dish. Drizzle with olive oil and roast in oven for about 30 minutes.
WHILE the veggies are roasting prepare Salsa Verde.

Salsa Verde
Half a bunch Italian flat leaf parsley (a large handful)
3 green onions
1-2 cloves of garlic (depending how much you like garlic)
4 mini gherkins (optional)
a small pinch of hot red pepper flakes
1 tsp dijon mustard
1 Tbsp of red wine vinegar
Juice of half a lemon
A big pinch of salt and pepper
1/3 cup or so of olive oil

FINELY mince garlic, parsley and green onion and gherkins on a cutting board. Transfer to bowl and add remaining ingredients. Stir and set aside
WHEN you have about 10 minutes left on the veggies, preheat a medium frying pan on medium heat, Add a couple tablespoons of vegetable oil and a pat of butter. Dry fish with paper towel and season with salt and pepper. When oil and butter is hot add fish skin side down (if it has skin) and cook for 4 minutes. Flip and cook another 4 minutes or until fish barely flakes and is nice and golden brown.
WHEN the veggies are done remove them from the oven and squeeze a little lemon juice over them (not too much!) and toss.
SERVE fish on top of veggies and top with the Salsa Verde. Garnish with fennel fronds