Coat fish with 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mix together the rest of the oil and 2 tablespoons lemon juice.
Mix 1/8 teaspoon pepper with prosciutto, fennel fronds and seeds, and garlic. Heat a cooking spray coated frying pan over medium-high heat. Cook prosciutto mixture 3 minutes, stirring continually until prosciutto is crispy.
Slice fennel bulbs in half and lay on a grill; cook 2 minutes per side or until lightly browned. Slice into 1/4 inch thick pieces.
Arrange fish on cooking spray coated grill rack and cook 5 minutes per side or until fish is flaky; while cooking, brush with lemon/oil mixture. Move fish to a serving platter and season with the rest of the salt and pepper. Serve prosciutto mixture overtop of fish and pour extra 2 tablespoons of lemon juice over. Serve with fennel and lemon wedges.