Season halibut steaks and wrap each in a slice of Parma ham. Heat the oil and lemon juice and lay in the wrapped halibut. Baste well with the dressing cover and cook very gently basting occasionally for 4/5 minutes depending on the thickness of the steaks . Serve with the roasted fennel and some creamy mash potato.
For the fennel
Preheat the oven to 200c / 400f / gas mark 6
Cut the each bulb of fennel lengthways into 8 wedges. Roughly chop the fennel tops and reserve. Blanch the fennel in boiling water for 5 minutes or until slightly tender. Drain well and pat dry.
Place the fennel in a roasting tray and drizzle over the olive oil. Season and roast for 20 minutes. Add the garlic and roast for a further 15 minutes.
Meanwhile make the sauce; Place the Pernod and stock into a pan. Bring to the boil and simmer gently until reduced by a third. Pour in the cream and reduce for a further 4- 5 minutes or until slightly thickened.
Squeeze the roasted garlic flesh from it skin into a small bowl and mash to a pulp. Pour in a little of the hot sauce and beat well until smooth. Stir the garlic and reserved fennel tops into the hot sauce. Season with lemon juice, salt and freshly ground black pepper,
To serve, divide the roasted fennel between four large serving plates and top each with the Halibut .Pour around the sauce and eat immediately.
For the mash
Rinse the potatoes, put them in a large pan of cold water and bring to the boil. Salt generously and partially cover with a lid. Simmer until the potatoes are tender to the point of a knife, and then drain them. Pull off the skins and then throw them back into the pan and return to the heat.
Mash them with the butter until there are no lumps. Pour in the hot (but not boiling) milk and beat the mixture until light and fluffy.