Preheat the oven to 180 C / 350 F. Sprinkle the dried fennel inside the cavity of the fish. Make several diagonal slashes on each side of the fish, brush it with olive oil and place on a baking sheet. Bake, turning and brushing with more olive oil occasionally, for about 20 minutes. Season with salt and pepper. Make a bed of fresh fennel slices on a serving dish and place the sea bass on top. Gently warm the brandy ina ladle, then pour it over the fish and ignite. Serve when the flames have died down.
Coll. (2010), "The Silver Spoon", Phaidon, 609