Step 1

Dry-roast fennel seeds in a small frying pan until fragrant (10-20 seconds). Coarsely crush with a mortar and pestle.

Step 2

Preheat a barbecue to high. Place fish in a roasting pan lined with baking paper and stuff cavity with half the fennel and lemon. Spread remaining fennel and lemon around fish, drizzle with oil and scatter with crushed fennel seeds, fennel fronds and a generous pinch of salt. Reduce barbecue to medium and roast fish, covered, until flesh flakes easily (35-40 minutes).

Step 3

Meanwhile, for salsa, stir ingredients in a bowl to combine and season to taste.

Step 4

Squeeze roasted lemons over fish and serve with roasted fennel and chilli and peach salsa.