• Pad dry whole fish. Then make 2-3 slits down each side of the fish. Season fish with salt and black pepper.
• Then finely chop garlic and parsley. Mix with avocado oil and generously rub the fish. Ensuring the slits and gut is packed with the garlic herb mixture. Also stuff with 1-2 lemon slices.
• Line a baking dish with foil, then layer cut fennel stalk and lemon slices. Place fish on this and let marinate for a few minutes as you preheat the oven.
• Preheat convection oven to 350 degrees.
• Bake for 25-30 minutes or until fish can easily flake off the bone. No need to flip. (Prepare fennel while fish bakes)

Fennel

• While the fish bakes, wash fennel, trim the root and then cut right about the bulb. Peel outer layer and then cut fennel in half lengthwise. Remove the tough core, then slice thinly.
• Heat olive oil in a skillet and add sliced fennel.
• Sauté on medium heat, stirring occasionally until soft and golden brown. Season with a pinch or two of salt and red pepper flakes.
• Top baked bass with caramelized fennel and enjoy