Line a large baking sheet with aluminum foil and brush with 2 tbsp olive oil. Lay out the kitchen herbs on the center of the foil. Preheat the oven to 180 degrees.
Briefly rinse the sea bass with cold water inside and out, dry with kitchen roll. Season the fish with salt and pepper and with 1 tsp fennel seeds and place it on the bed of herbs. Drizzle the fish with 2 tbsp olive oil, sprinkle with 1 tsp fennel seeds and bake on the middle rack of the oven for 20-25 min.
In the meantime, peel the garlic cloves. Melt the butter over medium heat until it foams, press the garlic into the butter and sauté briefly. Keep the garlic butter warm.
Remove the cooked sea bass from the oven and place it on a fireproof base together with the baking tray. Light the anise schnapps in a ladle and carefully pour over the fish. Fillet the fish, arrange on hot plates and baste with the garlic butter.
Tip: Plain baguette bread is delicious with this fish. Even better is a hearty potato salad with olive pieces and a vinaigrette of juice of one lemon, salt and pepper, red bell pepper flakes (from the Turkish store: there called “Pul Biber”), chopped parsley and olive oil. The dish can be prepared in the same way with dry herb sprigs. You can also use only two of the listed herbs. In addition, dried fennel sprigs are suitable. Instead of sea bass you can use
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