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1
Slice stems and fronds from fennel bulbs and lay on a work surface.
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2
Rub fish inside and out with 1 tablespoon olive oil and season with salt and pepper.
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3
Tuck some fennel stems in fish cavity.
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4
Cover fish with remaining fennel stems and fronds.
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5
Use butcher's cord to tie fennel to fish, enclosing it.
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6
Rub fennel with another tablespoon olive oil.
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7
Trim fennel bulbs and slice 1/2-inch thick.
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8
Heat grill to very hot and oil grates.
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9
Place fish in fennel on grill, preferably at least 8 inches from coals or fire.
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10
Grill about 15 minutes on one side.
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11
Fennel will char.
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12
While fish grills, place sliced bulbs in a saucepan of boiling, salted water and blanch for 5 minutes.
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13
Drain well on paper towel.
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14
Turn fish and grill about 15 minutes on other side, or until flesh in cavity looks opaque and can easily be separated from the bone when poked with a knife.
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15
Remove to a platter and snip off cords.
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16
Rub fennel slices with remaining 2 tablespoons oil and place on grill.
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17
Sear on each side.
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18
Season with salt and pepper and sprinkle with the juice of 1/2 lemon.
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19
Bone fish and serve, with lemon wedges, additional oil for drizzling and seared fennel alongside.
