Halibut with Fennel and a Roasted Beet Salad

1 head baby fennel (or half regular), with fronds
1 piece fresh halibut, .5-.75 lb
mixed salad greens
juice of 1/2 lemon
olive oil + macadamia oil if possible
vanilla salt & pepper
raw pistachios
1/2 roasted red beet

Heat oven to 350. Clean the fennel and cut off the fronds, placing the fronds on a parchment lined baking sheet in a pile. Add your fish skin down onto the fronds and top with 1 tsp olive oil, vanilla salt, and pepper.  NOTE: you may make your own vanilla salt by mixing sea salt with the core of 1-2 vanilla beans in a clean spice jar. The salt should be saturated, so you may  minimize the amount of salt you make at once. Leave the cleaned out beans in the jar with the salt, it will create a stronger aroma over time.

Place the fish in the oven, you’ll be baking it 15-20 minutes depending on thickness. Should be opaque white and not jiggly when touched but the meat should not seperate when it’s done. Slice your fennel thinly from bottom to top, after removing the stiff core. Heat 1 tbsp olive oil in a nonstick pan on medium low heat; when heated, add the fennel, pepper, and vanilla salt. Toss occasionally until parts are golden and all is soft, about 15-20 minutes.

Meanwhile, make salad dressing by combining 1/2 juice of lemon (or just scant), and 1/2 as much olive oil as there is lemon juice. Add a dash of macadamia oil or use it exclusively if you like. Add regular salt & pepper, and emulsify with a whisk.  Add your washed and drained salad greens, tossing. Add pistachios to taste and your 1/2 roasted beet in cubes (I had one leftover, you may omit it, probably not worth making on its own).