Instructions: Line the bottom section of a large three-tier bamboo steamer with a parchment round. Using a mandoline, thinly slice beets; place in steamer. Season with salt and pepper; drizzle with 1 teaspoon olive oil. Set aside.

Toast the caraway seeds in a small skillet over medium heat, stirring constantly until fragrant, 45 to 60 seconds. Remove from heat. Using a spice grinder, coarsely grind the seeds.

Season halibut fillets with salt, pepper, and ground caraway seeds. Line the middle steamer section with another parchment round. Place halibut on parchment, and top with fennel slices. Place four or five fennel fronds around fillets. Drizzle Pernod, if using, over the fennel, and set aside.

Line top section with a parchment round; fill with spinach and mint. Place the lemon quarters around perimeter.

Fill a high-sided pan or wok with 2 inches of water; set over high heat, and bring to a boil. Assemble the steamer, and cover. Set steamer over boiling water, and cook until fish has cooked through and the vegetables have wilted, about 12 minutes.

Bring a large stockpot of salted water to a boil. Add the orzo. Cook, stirring occasionally, until al dente, about 8 minutes. Remove pot from heat, and drain orzo in a colander.

Transfer orzo to a serving bowl; drizzle with remaining 2 tablespoons olive oil; toss to coat. Disassemble steamer; divide fish and vegetables among four plates.

Serves 4.

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