Three-fennel halibut

An all-fennel dish, in which fennel fronds and bulb, juice, and seeds combine for great depth of flavor and beautiful color. Olive oil replaces the butter here for a real sense of the Mediterranean. The dish is quite brothy and wonderful with crusty bread.

If you do not have a juicer, puree the fennel in a food processor and wring the pulp in a towel to extract the juice.