Halibut with fennel and pomegranate in sour cream sauce.
Dry the halibut fillet, cut into portions, sprinkle with salt, sprinkle with lemon juice and leave to marinate for 10 minutes.
Peel the fennel, cut into slices. Melt the butter in a large saucepan, simmer the fennel.
Put the fish on the fennel, salt, pepper, pour over with orange juice, simmer for 10-15 minutes. under the lid.
Add cherry tomatoes and sour cream, heat through.
Sprinkle with pomegranate seeds when serving. Enjoy your meal!