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1
In a spice grinder or mortar, coarsely grind the fennel seeds.
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2
In a small skillet, combine the fennel seeds, olive oil and garlic.
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3
Cover and cook over low heat until the garlic is softened but not browned, about 4 minutes.
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4
Remove from the heat.
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5
Stir in the Pernod and set aside to cool.
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6
Cut the stalks from the fennel bulbs; reserve the fennel bulbs for another use.
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7
Snip off all the feathery fronds and chop them coarsely.
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8
Quarter the stalks lengthwise and reserve.
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9
Make three 1/2-inch-deep slashes across the fish on each side.
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10
Set the fish on a platter and rub it with the fennel oil, pushing the seeds into the slashes.
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11
Season the fish inside and out with salt and pepper and sprinkle with the lemon juice.
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12
Stuff the cavity with the lemon slices and all but 2 tablespoons of the chopped fennel fronds.
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13
Rub the remaining 2 tablespoons of fronds on the fish, pushing them into the slashes.
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14
Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 4 hours.
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15
Light a charcoal grill.
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16
Open a hinged fish grill and arrange half of the fennel stalks on one side.
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17
Set the fish on top, cover with the remaining stalks and close the grill.
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18
Cook the fish over a moderately hot fire for about 25 minutes, turning it every 5 minutes, until browned and just cooked through.
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19
Transfer to a platter.
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20
Alternatively, preheat the oven to 500.
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21
Make a bed of the fennel stalks on a large baking sheet and set the fish on top.
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22
Roast in the upper third of the oven for about 20 minutes, or until almost cooked through.
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23
Remove from the oven and preheat the broiler.
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24
Broil the fish for about 2 minutes, rotating the pan, until nicely browned.
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25
With 2 forks, push away the top fins and carefully lift the fillets off the bones.
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26
Spoon some of the accumulated juices over the fish and serve at once.
