Pan-Seared Lingcod with Lemon-Caper Beurre Blanc, Herbed Pearl Couscous, and Roasted Fennel

Prepare the vegetables and herbs: Trim the stalks and fronds from 2 large fennel bulbs, reserving a few fronds for garnish. Cut each bulb into 6 wedges through the root end. Finely mince 2 shallots and 4 cloves of garlic. Zest 2 lemons, then juice them to yield about 1/4 cup of juice. Finely chop 1/2 bunch of fresh dill and 3 tbsp of fresh chives. Drain and rinse 2 tbsp of capers.

Roast the fennel: Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the fennel wedges with 2 tbsp olive oil, salt, and black pepper. Arrange cut-side down and roast for 25-30 minutes, flipping halfway through, until deeply caramelized and tender with crispy edges.

Cook the couscous: In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1.5 cups dry pearl couscous and toast, stirring frequently, for 3-4 minutes until golden and aromatic. Add 2 cups of vegetable stock and the zest of 1 lemon. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and stir in 2 tbsp chopped dill and 1 tbsp chopped chives. Keep covered.

Sear the lingcod: Pat 1.5 lbs of lingcod fillets completely dry with paper towels and season both sides generously with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place the fillets in the pan and sear without moving for 4-5 minutes to develop a golden-brown crust. Flip carefully and sear for another 2-3 minutes until just opaque in the center. Remove fish to a warm plate and tent loosely with foil.

Start the beurre blanc: Reduce heat to medium-low and add 1 tbsp olive oil to the same skillet. Add the minced shallots and sauté for 2 minutes until softened and fragrant. Add half of the minced garlic and cook for 30 seconds.

Deglaze and reduce: Pour in 0.75 cup dry white wine and the juice of 2 lemons, scraping the bottom of the pan to release the fond. Increase heat to medium and simmer for 5-6 minutes until reduced by two-thirds and slightly syrupy.

Finish the sauce: Reduce heat to low. Whisk in 1 tsp Dijon mustard and 0.25 cup heavy cream. Add 4 tbsp cold unsalted butter, one tablespoon at a time, whisking constantly until each piece is fully emulsified before adding the next. The sauce should be smooth and glossy. Stir in 2 tbsp capers, remaining lemon zest, 1 tbsp chopped dill, and 1 tbsp chopped chives. Taste and adjust seasoning with salt and pepper.

Prepare couscous garnish: In a small skillet, heat 0.25 cup vegetable stock over medium heat. Add the remaining minced garlic and cook for 1 minute until fragrant. Remove from heat.

Assemble: Divide the herbed couscous among four shallow bowls or plates. Arrange roasted fennel wedges alongside the couscous. Place one lingcod fillet on top. Generously spoon the lemon-caper beurre blanc over the fish, allowing it to pool around the couscous. Drizzle the garlic-infused stock over the couscous. Garnish with remaining fresh dill, chives, and reserved fennel fronds.