Pat fillets dry. Using a sharp knife, gently score (or make slits) the skin of the filets without cutting too deep into the fish. You only want to score the skin, not the meat itself. This will ensure filets don’t curl and lose their shape when searing the skin.

Salt filets on both sides

Sear on medium to high heat skin side down. Press down firmly on the fillets to ensure a good and even sear.

Flip over once skin is crispy, lower heat to medium and cook for another minute.

Preheat oven to 375F.

In a bowl, season potatoes with salt, pepper and fresh rosemary and extra virgin olive oil. Spread over a baking tray lined with parchment paper.

Bake for 20 - 25 min until golden brown. Remove from oven and set aside.

In a frying pan over low heat with butter, saute fennel for 5 minutes or until fennel starts taking on a caramelized brown color. Season with salt.

Add in tomatoes. Cook for 2 minutes.

Add in potatoes. Cook for 2 minutes.

Finish with salt, pepper, lemon juice/zest and sliced green onions.

In a small pot over low heat, add butter and sweat shallots until they’re translucent in color.

Deglaze with orange juice/zest. Add in cloves and apple cider vinegar. Bring to a simmer and reduce by ¾ until slightly thickened.

Take off heat. Slowly add in cold cubed butter in small batches as you mix, dissolving each batch at a time until all the butter is fully incorporated. Your sauce should look thickened and lighter in color.

Finish off by adding freshly chopped dill. Season to taste with salt and pepper.

In a medium sized pot, heat up canola/vegetable oil to 325F degrees. If you don’t have a thermometer to measure heat, the oil should start “dancing” or move in ripples. At this point, it will be hot enough. Once the right temperature is reached, lower the flame to about medium heat.

Slowly add shallots in without overcrowding.

Fry to golden brown.

Remove and place on a plate or small tray lined with paper towel to soak up excess oil. Season with salt while they're still warm to ensure the salt sticks.

Wait for them to cool down to stiffen up before serving.