Codfish Over Sun Dried Fennel

Serves 4

1 pound codfish filets, skinless

1 Meyer lemon, finely sliced

6 ounces fresh fennel, finely sliced

Juice from 1 lemon

Sea salt, to taste

3 ounces sun dried fennel stalks

1 ounce olive oil, plus to taste

Season the codfish with sea salt on both sides and lay the Meyer lemon slices on top to cover it. Wrap with plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350°F.

In a bowl, season the sliced fresh fennel with salt and lemon juice to taste. Refrigerate.

In a baking pan, arrange the sun dried fennel in a single layer. Place the codfish on top and drizzle 1 ounce olive oil over the top.

Bake for 15 minutes for medium rare and 20 minutes for medium.

To serve, divide the fresh fennel amongst 4 plates. Place a piece of codfish on top of the fennel and drizzle with fresh olive oil to taste.