Wild Caught Alaska God Fennel

INGREDIENTS
Butter
Juice of 1 lemon
Olive oil
Broth
2 Fennel bulbs, sliced (rough outer layer removed)
6 Collard leaves
Rosemary + Thyme
Grapefruit, supremed

DIRECTIONS
Preheat oven to 400°F. Melt butter in a large pan over the stovetop. Add lemon juice, olive oil and broth. Remove from heat once all is incorporated. 

Arrange fennel and collards on top of the liquid mixture and season with salt and pepper. Roast for about 30 mins until fennel has softened and fish is cooked through. Plate with fresh grapefruit and fennel fronds for garnish.