Preheat the oven to 400ºF.

In a large bowl, prepare an ice water bath.

Bring a large pot of salted water to a boil over high heat.

Trim the stem end off each fennel bulb, then remove the outer layer. Cut each bulb in half, then cut into ½-inch slices.

Add the fennel to the boiling water and blanch for 5 minutes. Drain the fennel and immediately transfer to the ice bath to cool, then drain again.

Drizzle some of the olive oil in the bottom of a large baking dish. Layer over the blanched fennel.

On both sides of the fish and inside the cavity, season the bronzino with salt and white pepper to taste. Season the fennel in the baking dish with salt and white pepper to taste.

Using the flat side of a large knife, carefully smash the garlic cloves, leaving the skins on so the cloves don’t burn.

Stuff the cavity of the fish with 1 bay leaf, 1 clove of the smashed garlic, 1 sprig of oregano, 1 sprig of thyme, a few slices of lemon, and 1 or 2 pieces of the fennel. To the baking dish with the remaining fennel, add the remaining bay leaf, smashed garlic cloves, herbs, and lemon slices.

Place the stuffed fish on top of the fennel and herbs and drizzle everything with the remaining olive oil. Sprinkle the olives around the outside of the fish in the baking dish.

Roast until the bronzino is cooked through, 20-25 minutes depending on the size of the fish.

Once the bronzino is cooked, remove the filets from the bones and plate with some of the fennel, olives, lemon slices, and herbs. Finish with a squeeze of lemon juice.