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1
Preheat the oven to 400 degrees F.
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2
With a sharp knife, cut 1-inch-deep incisions all along the length of the fish on each side of the backbone.
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3
Cut 1/2-inch-deep incisions into the fillets at 1-inch intervals perpendicular to the fish's length.
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4
Season the fish all over, including the incisions and its cavity, with salt and pepper.
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5
Put 4 of the fennel branches in the body cavity.
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6
Spread 2 of the sliced fennel bulbs, potatoes, onions, and tomatoes on a rimmed metal baking sheet.
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7
Sprinkle them with salt and pepper and the red pepper flakes.
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8
Drizzle generously with olive oil.
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9
Place the fish on top of the vegetables, body cavity down, and drizzle it generously with olive oil.
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10
Pour half of the wine over the fish and vegetables.
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11
Place the baking sheet on top of the stove over 2 burners set to medium-high heat.
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12
As soon as the liquid in the baking sheet starts to steam, transfer the baking sheet to the preheated oven.
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13
Roast the fish, basting it occasionally with the juices from the pan, until its flesh easily separates from the bone when 1 of the incisions is probed with the side of the basting spoon, 20 to 25 minutes.
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14
Meanwhile, in a saucepan over medium-high heat, heat about 3 tablespoons of olive oil.
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15
Add the shallots and chopped fennel bulb and saute until translucent but not browned, 3 to 5 minutes.
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16
Remove from the heat.
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17
Add the Pernod, which may flare up as its alcohol burns, and then pour in the remaining white wine and stir and scrape to deglaze the pan deposits.
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18
Simmer briskly until the liquid has reduced to about 1/4 cup, about 10 minutes.
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19
Whisking continuously, add the butter to the pan 1 or 2 pieces at a time until it melts, forming a thick, creamy sauce.
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20
Season, to taste, with salt and pepper and stir in the lemon juice.
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21
Pour the sauce through a fine strainer held over another saucepan, and press down on the solids with the back of a wooden spoon to press out all the liquid.
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22
Finely chop the fronds of the remaining fennel branch, stir all but a tablespoon or so of them into the sauce, and adjust the seasonings, to taste.
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23
Keep the sauce warm over low heat.
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24
Use a pair of large spatulas to transfer the fish to a serving platter.
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25
Arrange the roasted vegetables around the fish and drizzle with 1 or 2 spoonfuls of the sauce over it.
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26
Garnish the platter with lemons and parsley, drizzle the fish with a little more olive oil, and serve, passing the sauce separately.
