1. Scale and trim the fish, remove fillets. Remove pin bones with tweezers. Marinate the fillets in olive oil, thyme, bay leaf and chopped parsley.
2. Prepare fennel: Cut fennel in half lengthways, remove the hard core. Thinly slice or cut the fennel halves into a fine julienne. Keep in bowl of water and lemon juice to prevent oxidation.
3. Heat olive oil in a frying pan. Drain and pat dry fennel julienne. Sauté in hot olive oil until cooked but still firm.
4. Season, set aside in a warm place. Add chives and dill just before serving.
5. Prepare the sauce: Place shallots, crushed anise and fish stock in a saucepan and reduce by half. Add cream and reduce by half.
6. Gradually whisk in butter.
7. Season, add pastis to sauce and set aside.
8. Remove fish fillets from marinade and discard herbs. Heat oil in a non-stick pan. Place fillets skin side down, pressing down with a spatula to keep fillets from curling.
9. Cook until the edges are opaque, turn and cook the other side. Season with salt and pepper.
Presentation: Place a mound of sautéed fennel in the center of a plate. Top with a fillet of fish and drizzle sauce around the edge. Decorate with dill sprigs and tomato dice.