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1
Place garlic cloves in small saucepan, cover with water, and simmer 15 minutes, until they are tender.
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2
Drain.
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3
Mash by hand or puree in small food processor.
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4
Mince 1 shallot, mix with the garlic, add half the thyme and, by hand or machine, beat in 3 tablespoons olive oil and the juice of 1/2 lemon to make a paste.
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5
Cut 4 deep slashes in both sides of each fish.
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6
Rub the fish inside and out with some oil and juice of 1/2 lemon.
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7
Season with salt and pepper to taste.
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8
Fill slashes with garlic paste, and spread any remaining inside fish.
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9
Slice remaining shallot, and put slices in cavities.
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10
Slice one lemon, and put slices in cavities.
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11
Cut off fennel bulbs, and remove a few frond sprigs for garnish.
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12
For each fish, place about three fennel branches, fronds attached, side by side lengthwise on work surface.
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13
Place one fish on bed of fennel, and top with about three more branches with fronds.
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14
With butcher's cord, tie fennel around fish in 3 places.
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15
Drizzle with remaining olive oil.
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16
Heat grill, preferably charcoal.
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17
Heat oven to 425 degrees.
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18
Butter a shallow 4-cup baking dish.
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19
Slice off bottom half inch of fennel bulbs.
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20
Slice each bulb vertically, in 1/2-inch-thick slices.
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21
Place in saucepan, cover with water and bring to a boil.
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22
Cook 3 minutes, drain and place in bowl of ice water.
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23
Drain and pat dry.
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24
Arrange fennel slices, partly overlapping, in baking dish.
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25
Scatter with remaining thyme.
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26
Drizzle with cream, and strew with cheese.
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27
Grill fish 10 to 15 minutes on each side, until tip of knife inserted in thickest part slips out easily and feels very warm when touched to your chin.
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28
While fish grills, place dish with fennel in oven, and bake about 15 minutes, until browned on top.
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29
To serve, snip off the strings around the fish, and remove the fennel.
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30
Remove the lemon and shallot slices from inside fish.
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31
Fillet fish, and arrange on platter; garnish with remaining lemon, cut in wedges, and reserved fennel sprigs.
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32
Serve baked fennel alongside.
