Sea bass (2 lb. size, filleted)
2 bobs of fennel
1/2 cup extra virgin olive oil
3/4 cup Pernod
1 garlic clove
2 pieces star anise
1/2 cup pitted black olives
2 tablespoons dill
dash of salt
dash of pepper

Season the sea bass filet with salt and pepper and rub it with extra virgin olive oil. Remove the stalks from the bulb of fennel. Rinse and split in half.

Slice the fennel bulb thinly and place it in a baking dish. Add the star anise, sea bass filet, the garlic clove with the skin on and the Pernod?. Cover the top of the baking dish with aluminum foil, sealing the edge. Place the baking dish on the stove until the aluminum foil begins to pop from the internal steam. Bake at 450 degrees Farenheit for 7 minutes.

Remove the aluminum foil and the olives and sprinkle with the freshly chopped dill. Serve the sea bass filet with the fennel garnish and the cooking liquid.