Fennel-Baked Sea Bass With Fennel Two Ways

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2 large fennel bulbs with stalks

2 tablespoons extra-virgin olive oil, plus more for rubbing

1/2 cup chicken stock or low-sodium broth

1 tablespoon unsalted butter

Salt and freshly ground pepper

Four 6-ounce skin-on sea bass fillets

1 tablespoon fresh lemon juice

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