Whitefish Encrusted with Green Pumpkin Seeds and served with Fennel-Onion Compote

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4 6-oz fillets White Fish

1/2 cup Mexican Green Pumpkin Seeds, roughly chopped

1 bulb Fennel, cleaned and sliced into ½

1/2 cup Red Onion, diced

1/4 cup Honey

2 Bay Leaves

1/2 cup Cava Vinegar

1/2 cup Olive Oil

 Salt and Pepper, to taste

1. Season the whitefish with salt and pepper.

2. Spread the chopped pumpkin seeds on a sheet of wax paper and press the whitefish fillets flesh side down onto the pumpkin seeds to coat.

3. In a medium size sauce pan, cook the fennel at a low simmer with the red onion , honey, bay leaves, vinegar, for approximately 20 minutes, until the fennel is cooked but still has a bite to it. season with salt and pepper.

4. Preheat the oven to 400 degrees.

5. In a non-stick sauté pan, heat the olive oil over medium high heat.

6. Brown the filets with the seed side down

7. When they are golden brown, move them to a sheet pan lined with aluminum foil.

8. Cook the filets for approximately ten minutes in the preheated oven.

9. Place a filet on each plate, add some of the fennel compote and serve.