Cut the green stalks from the fennel bulb and place them into a 10-inch skillet. Fill the pan with enough water or broth until it reaches the tops of the fennel, about 1/2 to 1-inch of water. Add to water 1/2 lemon juiced and various fresh herbs to create a court-bouillon. Bring liquid to a simmer.
Place the fish fillet over the top of the fennel. Place lemon slices on top of the fish. Cover the skillet and steam fish over medium heat for about 5 to 10 minutes, depending on thickness, or until it is cooked through.
Adapted from Feeding the Whole Family (3rd ed.) by Cynthia Lair (Sasquatch Books, 2008).