Black Cod w/ Fennel, Lemon & Olives Place cod on foil and season with salt and pepper. Cut fennel fronds off & put some on top of seasoned cod. Thinly slice fresh lemons and stack on top of fennel fronds. Cut fennel bulb into slices and place on top of lemon slices. Season with salt and pepper. Drizzle with olive oil. Cut ripe green olives into wedges. Sprinkle on top of fennel. Seal foil. Cook in oven at 350F for 20-30 minutes, until fish is cooked mostly through. Heat frying pan to medium high. Add olive oil. Coat fish skin with sea salt. Place fish skin-side down in pan. Cook fish thru, til flaky throughout and skin is crispy, about 4-5 minutes. Remove fennel fronds & lemon slices. Plate fish. Saute fennel and olives at medium high heat with a little veg stock & juices from foil pack til fennel is slightly caramelized, about 3-4 minutes. Garnish fish with fennel & olive mix. Serve immediately.