- Mix together the butter, 1 Tbsp finely chopped fennel tops, lemon juice and zest until you have a paste. Rub the paste into the clean fish cavity, and onto the skin. Add fennel and lemon slices into the cavity.
- Tie the fish in two places using kitchen string so that it is secure. Roast at 220C (along with the used lemon halves) set on a wire rack over a baking tray; or over hot coals for about 6-7 minutes on each side, or until cooked through and the fish flakes easily using a fork.
- Meanwhile, prepare your salad by laying the ingredients prettily onto a serving platter.
- Squeeze over any excess juices from the roasted lemon and serve immediately.