Black Cod Baked on a Bed of Shredded Fennel

In late summer and fall, when Alaskan black cod is at its best, I make an indoor version of this classic Provençal dish. Traditionally the fish is grilled outside over dried fennel branches. Instead I bake it over a bed of shredded fresh fennel in a closed clay pot. The moisture from the fennel steams the fish beautifully, creating an incredibly succulent, flaky texture.