1lb.skinlessboneless firm white fish fillets (such as halibut or cod)
1/4tsp.freshly ground black pepper
1fennel bulbsliced thin or shaved on a mandoline, fronds reserved for garnishing
1/4cupfinely chopped shallots
1 1/2Tbsp.mild harissa paste
2Tbsp.fresh lemon juicedivided
Season fish with 1/2 tsp. of the salt, and black pepper. Set aside.
Heat 1 Tbsp. of the oil in a large non-stick skillet over medium. Add fennel, shallots, and 1/4 tsp. of the salt. Cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic, harissa, and 1 Tbsp. of the lemon juice; cook 1 minute, stirring often. Transfer to a bowl.
Increase heat to medium-high and add remaining 1 Tbsp. oil to pan. Cook fish until browned and crisp, 5-6 minutes. Turn; cook until just opaque in the center, 2-4 minutes more. Add reserved fennel mixture and capers mixture; toss to coat.
Transfer to a serving platter. Drizzle remaining 1 Tbsp. lemon juice over top. Garnish with reserved fennel fronds.