Instructions: Make chermoula:
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.

Lightly oil a shallow baking dish just large enough to hold fillets in one layer. Arrange fillets, seasoned with salt and pepper, in dish and top evenly with chermoula. Chill fillets, covered 1 hour.

Preheat oven to 350F.

In a large heavy skillet melt butter in water over moderately high heat.

Add fennel and cook, covered, stirring occasionally, 10 minutes. Cook fennel, uncovered, stirring occasionally, until tender, 5 to 10 minutes more, and season with salt and pepper.

While fennel is cooking, bake chilled fish in oven until it just flakes, 10 to 15 minutes.

Serve each fillet on a bed of fennel and garnish with fennel fronds.

Serves 6.

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