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Preheat oven to 190-200°C
Lightly salt the fish inside and out
Stuff fish with sliced garlic, serrano, dill, olive oil, and a pinch of salt, keeping it loose
Slice fennel very thin on a mandolin and toss with olive oil, serrano peppers, salt, white wine, and sumac
Place fennel mixture in a deep baking tray
Heat a pan over medium-high heat with a little oil and parchment paper
Sear fish skin-side down until lightly golden and just set
Place fish on top of fennel and drizzle with olive oil and salt flakes
Heat a pan with olive oil and cook lemon slices until burnt and caramelized
Place caramelized lemon slices between and around the fish
Scatter remaining garlic and serrano over the fish
Cover tray with parchment then foil tightly and bake for 15 minutes
Remove cover, spoon juices over fish, and broil for 10-15 minutes until skin is lightly colored
Combine cilantro, parsley, minced garlic, olive oil, pomegranate molasses, lemon zest, salt, black pepper, and orange pieces to make gremolata
Spoon gremolata over fish just before serving