Fennel leaves (or fronds, if you’re fancy) are a really good seasoning for fish. Tilapia, salmon, or even self-caught bass or bluegills work in this simple recipe:
Fish Roasted on Fennel Fronds
4 medium-sized fish fillets (or whole, cleaned fish)
1/2 cup fresh lemon juice
1/2 cup olive oil
2 teaspoons salt
1 teaspoon thyme leaves (fresh or dried)
1 bunch fennel leaves
2 tablespoons olive oil
1/2 teaspoon black pepper
Combine the lemon juice, olive oil, salt and thyme in a shallow dish large enough to old the fish and whisk together. Add the fish and turn to coat. Cover and refrigerate for about an hour.
Preheat oven to 500. Place fennel fronds on baking sheet and spread out in a thin layer. Sprinkle with a little of the marinade from the bowl (about 2 tablespoons) and a little olive oil. Place fish baking sheet. Roast fish in the middle rack of your oven for about 10 minutes per inch (mine took about 20 minutes) or until cooked through.