Grappa-Cured Striped Bass

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1 tablespoon fennel seeds

1 small red onion, very thinly sliced

Fennel fronds from 1 fennel bulb

1/4 cup kosher salt

2 tablespoons sugar

One 2-pound striped bass fillet, with skin

1 cup grappa

Toasted baguette slices, extra-virgin olive oil and coarse sea salt, for serving

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