1 tablespoon olive oil
1 carrot, peeled and cut into julienne
1 small leek, peeled and cut into julienne
1 small zucchini, peeled and cut into julienne
Kosher salt and freshly ground black pepper
Squeeze lemon
2 small halibut or salmon fillets, about 5-ounces/140 g each
1 teaspoon fennel seed
1 teaspoon quatre-epices, or Chinese five-spice
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