Roasted Sea Bass and Fennel

1. Preheat oven to 450º/230º. If your fennel came with fronds, cut 'em off, chop them up, and reserve them for later. Cut the fennel bulbs into 1/4-inch thick slices, and put the slices in a roasting pan large enough to fit your fish fillets later, breaking up the fennel into 'rings' when you can. Season with salt and pepper, and toss with 3 tablespoons olive oil. Roast for 10 minutes.

2. While the fennel's in there, take your fish out of the fridge, and lay it down on a cutting board, skin-side down. Season the flesh side with salt and pepper. When the fennel's 10 minutes in the spotlight are over, take the roasting pan out of the oven, give the fennel a stir, and lay the fillets over the fennel, skin-side up. Season the skin side with salt and pepper, and sprinkle over your minced parsley and the reserved chopped fennel fronds. Drizzle over the remaining 3 tablespoons of olive oil, and squeeze over the juice from one-half of the lemon. Put pan back in oven and roast for 12-15 more minutes, until fish is just opaque, and the edges of the skin have begun to crisp appetizingly.

Serve each fillet with some fennel, and squeeze some lemon over.