2 fennel bulbs with frond still attached (foraged if possible)
salt & pepper
flaky sea salt for serving
1Remove the frond and stems from the bulbs. Reserve for stuffing the fish. Slice the fennel bulbs into ¼ inch thick pieces.
2Heat oven to 400F. Score each side of the fish with 3 cuts all the way to the backbone. This will help with even cooking and seasoning. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and fennel fronds.
3Place sliced fennel bulbs on to large roasting pan and season lightly with salt. Place the whole fish atop the fennel and bake until the flesh is opaque and separates easily from the backbone, 15-20 minutes.
4Let fish rest in roasting pan for 5 minutes. Serve in pan and drizzle with Trefethen Estate Olive and fresh squeezed Meyer
lemon juice and wedges. Finish with flaky sea salt.