Peel the fennel bulbs, removing the outer shell.
Cut into slices and cook for 5 min in salted boiling water.
Drain.
Slice the haddock fillets into thin strips.
Arrange the fennel and the haddock on plates.
Pour over the juice of a half a lemon mixed with the oil, salt, pepper and aniseed liqueur.
Garnish with slices of lemon and sprigs of dill. Serve warm.