This recipe is adapted from Sunset Magazine, one of my favorites for great meals. It uses the fronds, bulb, and seeds of fennel...and the slaw is the best part! So bright and refreshing and would also go great with fish tacos, grilled chicken, or country BBQ.
2 1/2 teaspoonsfennel seeds
1 1/4 teaspoons salt, divided
3/4 teaspoonpepper, divided
4 cod (or halibut) fillets, each about 6 oz. and 1/2 in. thick
1 medium fennel bulb with a lot of feathery greens attached
5 cupsvery thinly sliced Napa cabbage (from a 1-lb. cabbage)