4baby fennel bulbs, cut into wedges2Spanish onions, cut into wedges2garlic cloves, thinly sliced6anchovy fillets, torn¼ cup (loosely packed)rosemary leaves80 ml (1/3 cup)extra-virgin olive oil3baby gem or baby cos lettuce, coarsely chopped1whole mulloway (head removed to fit pan; 1.2kg), cleaned, fins and tail trimmed1 tspcoarsely crushed fennel seedsTo serve:aïoli, lemon cheeks and crusty bread
Preheat oven to 220C. Place fennel, onion, garlic, anchovies, half the rosemary and half the oil in a roasting pan, season to taste, then scatter with lettuce and set aside.
Place fish on a board and score skin in a crisscross pattern. Finely chop remaining rosemary and scatter over fish with fennel seeds. Season generously to taste, drizzle with remaining olive oil, then place fish on lettuce and roast until cooked through (30-40 minutes). Serve fish hot with roasted vegetables, aïoli, lemon cheeks and crusty bread.