I tried growing fennel again this year. It bolted last year and again this year in the polytunnel. I have concluded that it is difficult to grow which is what someone told me before I tried last year, so I must remember to listen to more experienced gardeners in future.
Anyhow, this fennel came from a shop. As did the bream and the cherry tomatoes. And what follows is in my opinion one of the best and easiest ways to eat fish. Probably best with something like a bass or bream. The "recipe" uses whole cleaned fish (heads and tails on in my opinion but I guess you can have taken them off if you're squeamish).
Take a roasting tin and drizzle with olive oil. Throw in sliced fennel and cherry tomatoes, plus a couple of pieces of lemon peel and some lemon juice. Toss thoroughly and spread out to create a layer on which to put your fish. You could probably add peppers and/or new potatoes too, though you would have to watch for how long the potatoes need to cook.
Score the outside of your fish c. 3 times on each side and rub some good sea salt in. Stuff the fish with coriander - if you have enough you can also stuff the scoring. Lay the fish on top of your vegetables and drizzle with olive oil. Bake in a hottish oven (200-220 degrees centigrade) for 20 minutes or so.