Preheat oven to 200C°.

Cut the vegetables into similar sizes.

In a dish, create rows of alternating vegetables standing on ends (holding onto them as you move along).

Add some fennel seeds, salt, pepper and oil to the top of the vegetables.

Place vegetables into a preheated oven.

When the vegetables have lost their water and turned brown into to a ‘confit’, they are ready to served along with the fish.

Preheat oven to 200C°.

Scale and empty fish (can be done at fish merchant).

Stick fennel branches into the bottom opening of each fish.

Place a dozen slices of lemon and additional fennel branches into your dish.

Lay fish in dish. Add add oil, salt, pepper and chunks of butter to the fish.

Place fish into oven.

Check fish to ensure meat does not dry out while cooking.

Serve immediately.