Sea bass with lemon and fennel

• 4 mini fennel bulbs
• 1 French shallot
• 2 sprigs lemon thyme

Preheat the oven to 150°C.

Blanch the mini fennel bulbs in boiling salted water for 8 minutes; refresh them immediately.

Peel and finely chop the shallot. Coarsely chop the lemon thyme and half the lime. Mix these with the fennel seeds.

Spread this mixture over