Steps
1. Soak the dried seaweed in warm water for about 10 minutes, then drain and set aside.
2. Heat olive oil in a non-stick skillet over medium heat. Add minced garlic and sauté until fragrant.
3. Add the sliced fennel to the skillet and cook for about 5 minutes until slightly softened.
4. Season the dorade fillet with salt and pepper, then place it skin-side down in the skillet with the fennel.
5. Cook for about 3-4 minutes, then carefully flip the fillet and add the soaked seaweed to the skillet.
6. Cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.
7. Serve the fish on a plate, topped with the fennel and seaweed, and garnish with fresh dill and a squeeze of lemon juice.