Using a mortar and pestle grind all of the seeds the goal is to crack into smaller pieces versus grinding it into a powder
Preheat a cast iron skillet on high heat and add enough oil to coat the bottom
Season the fillets with salt and coat the skin side with the seeds
When oil begins to shimmer add the fillets seed side down for two minutes do not shake or move the pan.
After two minutes reduce the heat to medium and continue to cook for about four minutes until the crust is golden brown. Turn them over and remove the skillets from the stove allowing the fillets to finish cooking.
Artichoke and Fennel Confit
Set your Sous vide machine to 84 degrees Celsius.
Clean and trim fennel leaving just the bulb, cut in half, place in a bag with ½ cup of chicken stock, two tablespoons of butter, and lightly salt.
Place the fennel in the water bath and cook for three hours.
Clean and trim the artichoke. Take the whole artichoke and put it into a bag with ½ cup of chicken stock and two tablespoons of butter, lightly salt and place in bath for one hour.