Fennel-Grilled Bass Flambeed with Pernod II

Prepare the sea bass as described in the Fennel-Grilled Bass Flambéed with Pernod recipe, substituting a trimmed bulb of fresh fennel for the dried fennel stalks. Cut the fresh fennel lengthwise into thin slices. Place a few slices of fennel in the cavity of each fish and toss a few strips on the coals or place them on the grate before grilling. Brush the remaining fennel slices with olive oil and season them with salt and pepper, then grill the fennel slices, along with the fish, until tender and nicely browned, 3 to 4 minutes per side, turning with tongs. Arrange the grilled fennel slices on a serving platter and place the grilled fish on top. Flambé the fish as described in Step 5 and serve. (The advantage of this method is that you can eat the grilled fennel.)