Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce

Ingredients

• 1 whole red snapper, about 3 pounds, gills, gut and scales removed
• Salt and freshly ground black pepper
• 2 heads fennel
• 6 sprigs thyme
• 2 sprigs oregano
• 1 lemon, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1/4 cup water
• 1 lemon, juiced
• 1 tablespoon Pernod
• Reserved fennel leaves, from above
• 6 tablespoons butter, in pieces
• Salt and freshly ground black pepper

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