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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2x1 lb (2x450 g) whole gilthead sea bream, guts removed (approx. 1 lb/450 g each) Salt and pepper a few stalks fennel 2 tsp. (10 mL) scapes 1/4 cup (60 mL) olive tapenade 2 bulbs fennel, sliced thin 1/4 cup (60 mL) olive oil 1 citron, en jus 4 tsp. (20 mL) parsley