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1
Pre-heat oven to 400 .
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2
Wash and dry fish.
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3
Set aside
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4
Re-hydrate the kombu by placing it a heatproof bowl and pouring 2 cups boiling water over it.
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5
Cover.
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6
Let sit for 10 minutes.
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7
Meanwhile, dice the carrot, leek and zucchini into small, equal size pieces.
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8
Mince the parsley and cut the cold butter into small pieces.
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9
Remove kombu from water, reserving water for later.
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10
Slice the kombu into very thin long strips.
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11
Heat a small saute pan over medium-high.
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12
Add the oil.
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13
Fry the kombu a few strands at a time until crisp.
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14
Be careful not to let the oil smoke.
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15
Drain on paper towels.
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16
Set aside.
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17
Place fish, skin side down, on a baking sheet lined with foil.
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18
Spray or rub a bit of oil on the foil to keep the fish from sticking.
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19
Place in middle rack of oven and cook until you just start to see the white fat of the fish seeping out of the flesh (about 8 minutes).
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20
At that point it will be cooked perfectly.
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21
Turn off the oven and crack the door, keeping the fish warm.
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22
Prepare the sauce while the fish is cooking.
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23
Heat a medium saute pan over medium-high.
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24
Add white wine, clam juice and 1/4 cup of the liquid from the kombu .
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25
Reduce by half.
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26
Add the bay leaf, lemon juice, carrot, leek, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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27
After 1 minute add the zucchini and watercress.
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28
Turn heat down to medium-low.
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29
Cook 1 more minute.
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30
Add fennel seeds then add butter to the pan piece by piece, stirring until it melts in.
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31
Add the parsley.
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32
The fish should be done by this time.
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33
Serve the fish with sauce and vegetables spooned over the fish.
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34
Garnish the top with a few strands of the fried kombu.
