Whitefish Encrusted with Green Pumpkin Seeds and served with Fennel-Onion Compote
Ingredients
Procedure
For 4 people
4 whitefish filets, 6 oz each
½ cup Mexican green pumpkin seeds, roughly chopped
1 fennel bulb, cleaned and sliced into ½" pieces
½ cup red onion, diced
¼ cup honey
2 bay leaves
½ cup cava vinegar (A Spanish white wine vinegar)
½ cup olive oil
to taste salt and pepper

  1. Season the whitefish with salt and pepper 

  2. Spread the chopped pumpkin seeds on a sheet of wax paper and press the whitefish filets flesh side down onto the pumpkin seeds to coat  

  3. In a  medium size sauce pan, cook the fennel at a low simmer with the red onion , honey, bay leaves, vinegar, for approximately 20 minutes, until the fennel is cooked but still has a bite to it. season with salt and pepper. 

  4. Preheat the oven to 400 degrees  

  5. In a non-stick sauté pan, heat the olive oil over medium high heat  

  6. Brown the filets with the seed side down  

  7.  When they are golden brown, move them to a sheet pan lined with aluminum foil  

  8. Cook the filets for approximately ten minutes in the preheated oven   

  9. Place a filet on each plate, add some of the fennel compote and serve