Clean and empty the sea
bass. Make small incisions along the sides and leave them to marinade
in the olive oil, flavoured with the fennel seeds for at least an
hour. Season with salt and pepper.
Put them onto a
red-hot grill and turn them over every now and then, brushing with
the oil from the marinade.
Serve the sea bass
on top of a few sprigs of thyme and the fresh fennel.