The nicest dishes, in my opinion, are based on flavor combinations that the cook just imagines would possibly go well together, as well as a nice balance of textures and good execution.
This dish places a lot of emphasis on the ingredients, without a lot of added seasoning. Here, you have fish that is delicate and crisp, yet cod is inherently identifiable, definitely not a generic ‘fish’ flavor. It’s balanced by the fennel, with its caramelized edge highlighted with a touch of balsamic vinegar, the crisp, salty capers, and the creamy, almost sweet vanilla sauce. The citrus and alcohol in the Grand Marnier cut through the sauce and remove the possibility of it being cloying, and the pink pepper adds a final floral touch.
I’ve made this dish several times, and even non-seafood eaters have been delighted. I hope you’ll enjoy this one!