¾ cup extra virgin olive oil
1 lemon, thinly sliced, plus 3 tablespoons lemon juice
2 garlic cloves, thinly sliced
1 medium shallot, thinly sliced
½ cup shaved fennel
1 teaspoon minced rosemary
1 teaspoon minced thyme
1 teaspoon minced tarragon
3 tablespoons Pernod
Salt and pepper, to taste
Combine all ingredients in a large dish. Season to taste with salt and pepper. Marinate the fish filets for up to 2 hours.