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1
If you are serving the fish hot, make the Braised Fennel first and reheat it when you take the fish out of the oven.
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2
Preheat the oven to 425F.
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3
Rub the fish inside and out with salt and freshly ground pepper.
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4
Put the shallots, garlic, and fennel in the cavity and tie string around the fish in 3 places.
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5
Put the onion, celery, and carrots in a roasting pan, lay the fish on top, and pour the oil over all.
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6
Bake the fish for 15 minutes.
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7
Add the wine and stock and continue to cook for 45 minutes more, until the internal temperature of the fish is 165F.
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8
Let the fish rest in the pan for 15 minutes.
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9
If you are serving the fish hot, transfer it to a platter and cover it loosely with foil to keep it warm.
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10
Make the sauce: Strain the pan juices into a saucepan and reserve the vegetables.
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11
Rinse out the baking pan with the fish stock and add it to the juices.
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12
Bring to a boil and simmer over very low heat for 10 minutes.
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13
Combine the arrowroot with 2 tablespoons of water, stir well, and add it to the pot.
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14
Whisk constantly as the sauce thickens.
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15
Over medium-low heat, stir in the cream and let the sauce simmer for 5 minutes, skimming off any foam.
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16
Just before serving, add the chopped fennel tops and taste for seasoning, adding salt, pepper, and lemon juice to taste.
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17
Surround the fish with braised fennel.
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18
Arrange the reserved onion, celery, and carrot on top of the fish and garnish with a few branches of fennel leaves.
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19
Peel the skin from the top side of the fish as you serve it.
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20
Serve the sauce in a sauceboat.
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21
If you are serving the fish cold, transfer the fish to a platter and peel off the skin while it is still warm.
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22
Cover loosely and allow the fish to come to room temperature, 3 to 4 hours.
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23
Strain the pan juices into a container and reserve for another use.
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24
Make the tomato vinaigrette and the fennel slaw.
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25
Garnish the platter with branches of fennel leaves and arrange lemon slices down the top of the fish.
