Branzino con finocchio (sea bass cooked with fennel) – Living a Life in Colour

Ingredients

• 6 gms (½ tablespoon) coarse sea salt
• 2 gms (¾ teaspoon) fennel seed toasted
• 60 mls extra virgin olive oil , plus more for drizzling
• 2 large fennel bulbs, washed, outer leaf removed if damaged, top and bottom cut off, and bulb sliced ½ cm thick, fronds reserved
• 1 kilo sea bass , cleaned (1 or 2 fish)* can substitute grey mullet , red mullet , or striped red mullet for this dish.
• 2 lemons , washed and sliced into rounds
• ½ lemon