Opakapaka Fish with Caramelized Fennel, Parsley, Capers and Lemon

Serves 4

Ingredients:

For the fennel:
4 fennel bulbs, each cut into 6 wedges
1 onion, thinly sliced
½ cup pitted kalamata olives
½ cup caper berries
2 tablespoons drained extra fine capers
2 tablespoons chopped fresh flat leaf parsley
Juice of 2 lemons
1 garlic glove, chopped
5 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

For the fish:
3 tablespoons olive oil
Four 6-ounce filets of opakapaka
Salt and freshly ground black pepper

Method:

To make the fennel:
Preheat the oven to 400 °F/200°C. Preheat a grill pan over medium-high heat and grill the fennel and onion until grill marks appear. Place in a 13 x 9 baking dish. Add the olives, caper berries, fine capers, parsley, lemon juice and garlic to the fennel mixture, and toss well to combine. 

Bake for 15 to 20 minutes, or until the vegetables are tender and the flavors blend. Remove from the oven and drizzle with the extra virgin olive oil.  Season with salt and pepper and keep in a warm place.

To cook the fish:
Drizzle the olive oil into a cold, non-stick sauté pan. Season the filets with salt and pepper. Place the filets skin side down in the cold sauté pan.  Turn the heat to high and cook the fish for 2 to 3 minutes, or until the skin is crisp and a deep golden color. Turn the fish over and cook for 2 to 3 minutes, or until the fish is just cooked through. (Note: the cooking time may vary depending on the size and thickness of the filets.)
 
Place the fennel mixture in the center of 4 plates.  Place the fish on top of the fennel mixture.  Drizzle the fennel juices from the baking dish around the fish and on the plates, and serve.