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In a small heatproof bowl, combine cucumber and red onion; set aside. In a small saucepan, combine vinegar, sugar, 1 teaspoon salt and fennel seeds. Bring just to boiling over medium heat, stirring to dissolve sugar. Pour over cucumber mixture; toss gently to coat. Cover and chill for 8 to 24 hours.
Thaw fish, if frozen. Preheat oven to 450°F. Line a shallow baking pan with foil; set aside. Rinse fish; pat dry with paper towels. Arrange fish in a single layer in the prepared baking pan. Sprinkle with 1/4 teaspoon salt and pepper. Bake for 10 to 12 minutes or until fish flakes easily when tested with a fork.
To serve, drain cucumber mixture, discarding liquid. Spoon cucumber mixture over fish.