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Sablefish with Savoy Cabbage and Fennel Slaw
Ingredients
  • 2 ½ teaspoons fennel seeds
  • 1 ¼ teaspoons kosher salt, divided
  • ¾ teaspoon pepper, divided
  • 4 skin-on sablefish (black cod) fillets, each about 6 oz. and ½ in. thick; or use 4 skin-on trout fillets
  • 1 medium fennel bulb with a lot of feathery greens attached
  • 5 cups very thinly sliced savoy cabbage (from a 1-lb. cabbage)
  • 5 tablespoons extra-virgin olive oil, divided
  • Zest of 1 lemon
  • 3 tablespoons lemon juice
  • 1 teaspoon orange zest
  • 1 orange, cut into segments*
  • ¼ cup sliced chives, divided
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