Whole roasted Bronzino with fennel, olives and lemon

Ingredients

• 2 fennel bulbs
• 1 Lemon
• 1 heads of garlic, cloves separated, skins on
• 5 sprigs of thyme
• 2 sprigs of oregano
• 2 bay leaves, each one broken in half
• ¼ cup olive oil
• 1 Bronzino, about 1 ¼ pound each, scaled and gutted, rinsed and dried and head removed
• 1oz pound mixed olives
• Salt + White pepper