Time: 40 minutes
Serves: 4

Ingredients: 

• 1.5lb steelhead trout fillet
• 2 tablespoons olive oil
• 2 large shallots, sliced into thin rings
• 1 red onion, sliced into thin rings
• 2 fennel bulbs, sliced thin
• 1 orange, sliced in ½ inch wedges 
• ½ cup white wine or sherry 
• salt and pepper to taste

Marinade:

• 2 tablespoons miso
• 1 tablespoons brown sugar
• 2 tablespoons olive oil
• 2 tablespoon pomegranate molasses OR 2 tbsp honey with 1 cup pomegranate juice
• ½ teaspoon salt and pepper

Garnish: 

• ¼ - ½ cup pomegranate seeds, chopped rosemary or parsley

Instructions: 

• Preheat oven to 400° F
  
• Whisk marinade ingredients together in a small bowl and pour over the fish, coating it well for 15 minutes
  
• Heat oil over medium high in an extra large skillet or a cast iron
  
• Sauté fennel, shallots and oranges for 4-5 minutes, stirring until golden and slightly tender
  
• Splash with wine and season generously with salt and pepper
• Simmer gently until wine has evaporated
  
• Make space in the skillet to lay steelhead fillet down flat and surround fillet with the braised fennel combination
  
• Place the skillet in the oven to roast for roughly 10-14 minutes 
  
• Remove skillet from the oven and garnish with pomegranate seeds, fresh rosemary or parsley and salt to taste
  
• Enjoy!