Halibut with Garlic Cream & Roasted Fennel

• 1 1/2 lbs. halibut
• 1 tsp sea salt
• 1/4 tsp cracked black pepper
• 18 garlic cloves
• 1/2 lemon, juiced
• 2 C full-fat coconut milk
• 2 fennel bulbs, tops removed and bulbs sliced 1/4 inch thick
• 3 T avocado oil

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1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper. Toss the sliced fennel bulbs, 10 garlic cloves, and 1/4 teaspoon sea salt in 1 tablespoon avocado oil. Place the mixture on the sheet pan in a single layer and roast in the oven for 20-25 minutes. The fennel and garlic should be soft and golden brown when done.
2. Mince 8 garlic cloves and set aside. Add 2 tablespoons of avocado oil to a large nonstick pan on medium heat. Pat the halibut dry with a paper towel and sprinkle with 1/4 teaspoon sea salt and the black pepper. Once the pan is hot, sear both sides of the halibut until golden brown and set the halibut aside.
3. Add the minced garlic to the pan and sauté for about a minute, stirring constantly to ensure the garlic doesn’t burn. Add the coconut milk and bring to a boil. Continue simmering for 10-12 minutes, stirring occasionally. The coconut milk should be reduced down and coat the back of a spoon. Add the lemon juice and 1/2 teaspoon sea salt. Whisk everything together.
4. Add in the roasted garlic and fennel and the halibut. Continue cooking for about 2-3 minutes. Once the halibut is warm, remove it from the heat and serve.