1. Shave the fennel and place in a large bowl and generously sprinkle with salt and add the juice of half a lemon. Cover with cling film and leave to rest in the fridge for 1/2 H. When done wash with cold water to get rid of the saltiness, pat dry. The fennel should be softer.
2. Cut a large square of foil and place some fennel in the center. Season and sprinkle a few carraway seeds.
3. Top the fennel with a filet of seabass, add 1 table spoon of olive oil and 1 teaspoon of lemon juice.
4. Close all the Papillotes and reserve in the fridge.
5. Pre-heat your oven at 220C and cook the papillotes 15m.
6. Open, serve and enjoy.