Clean and rinse the fennel, chop the light green and set aside. Finely dice the bulbs. Sauté in butter until soft. Add the long grain rice and sauté until translucent. Deglaze with beef broth. Cover and swell for 20 minutes.
Sprinkle the fish fillets with juice of one lemon and season with salt. Turn them in flour on the other side. Fry in hot butter on both sides until golden. Cover with foil and keep warm.
Arrange the long grain rice in a buttered dish. Place fish on top and sprinkle with freshly grated cheese. Bake at 200 °C for 10 minutes.
Before serving, sprinkle with fennel greens and garnish with sliced lemon.
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