Branzino con finocchio (sea bass cooked with fennel)

Name: Branzino con finocchio (sea bass cooked with fennel)
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

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Delightful Branzino cooked with caramelized fennel for a flavorful main course. Perfect for seafood lovers and Italian cuisine enthusiasts. Enjoy!

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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