The philosophy of this dish is to cook any fish on the bone, as long as all are roughly the same size. Ask your fishmonger to gut, scale and remove the fins for you.
1 When the temperature on your wood-fired oven has reached roughly 200C on your wood-fired oven (check with your thermometer) and the smoke and flames have died down, start cooking.
2 Wash the fish inside and out and pat dry with kitchen paper. Lay them on a board and, using a sharp knife, score criss-crosses about 2cm apart, at an angle, on both sides.
3 Using a pestle and mortar, bash the fennel seeds with the garlic, lemon zest, a glug of olive oil, most of the herbs, and season. Rub this over your fish, inside and outside.
4 Arrange the fish on a wire rack in the roasting tray, drizzle with olive oil and roast for 10–15 minutes. When the fish is perfectly cooked, sprinkle with the breadcrumbs and return to the oven for a few moments to crisp up, then top with the remaining herbs.