Steamed Fillet of Cod with Pernod Cream Sauce and Fennel

1. In a large bowl, sprinkle lemon juice and some ground pepper on the cod fillets.
2. Let it marinate in the refrigerator for about half an hour.
3. Peeli, wash, and clean the fennel.
4. Cut into thin 1/4 inch slices.
5. In a large non-stick pot, melt the butter over medium heat.
6. Add the fennel slices and let it cook until it is crisp-tender.
7. Flip it, then add the water.
8. Seasoni the cod fillets with salt, then place them on top of the fennel.
9. Cover the pot, then let it cook for about 8 minutes over low heat.
10. This will gently steam the fish on the fennel.
11. Remove the fennel and the fish fillets and keep warm.
12. Reducei the remaining liquid in the pan until just about 3 tablespoon in volume.
13. Add the cream and the Pernod liquor, then let it simmer for a minute or two. Season with salt and pepper.
14. Arrange fennel slices and cod fillets on a plate.
15. Pour some sauce over the fish, then serve hot with white wine.