2 lb PRODUCT OF SPAIN
Preheat oven to 400°F (200°C).
Scale the fish, wash in cold water and pat dry. Pepper insides of fish and place fennel stalks inside. Set aside.
In a bowl, combine scapes and tapenade. Set aside.
In a big bowl, mix sliced fennel, olive oil, salt, pepper and half of the lemon juice, and spread on a baking sheet.
Lay fish on fennel bed; spread tapenade over the fish.
Roast 20 - 25 minutes. Fish is done if a knife inserted in the flesh comes out hot.
Remove from oven. Gently lift fillets off the bones. Transfer fillets to plates and serve with roasted fennel and a sprinkling of parsley and remaining lemon juice.
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