Whole BBQ Sea Bass
Light, fresh and perfect for summer grilling. This whole BBQ sea bass is cooked over lemon and fennel for delicate flavour and beautifully crisp skin.
Serves: 4
- 4 whole sea bass, scaled and gutted (about 350–400g each)
- 2 large fennel bulbs, finely sliced
- 3 lemons (two sliced, one for juice)
- 4 garlic cloves, finely grated or crushed
- Small handful fresh thyme or rosemary
- Olive oil
- Sea salt and freshly ground black pepper
Method
1. Preheat the barbecue
Heat your gas barbecue to a medium–high temperature.
2. Season the fish
Finely grate the zest of one lemon and mix with four tablespoons of olive oil, the garlic, salt and black pepper. Drizzle this mixture over the sea bass.
3. Prepare the fennel and lemon
Slice the remaining lemons into rounds about 5mm thick. Arrange the lemon and fennel slices on a tray and brush lightly with olive oil.
4. Start cooking
Place the lemon and fennel slices directly on the grill and allow them to char slightly.
5. Grill the sea bass
Turn the fennel and lemon over and carefully place the sea bass on top. Cook for 5–8 minutes on each side until the skin is lightly blistered and the flesh flakes easily.
6. Finish and serve
Transfer the fish to a serving platter, squeeze over a little fresh lemon juice and allow it to rest briefly before serving.
Bring the fish to the table whole and let everyone help themselves.
Herb Spotslight
Fennel Fronds
Often overlooked, fennel fronds have a delicate aniseed flavour that pairs beautifully with grilled fish.
Sow fennel seeds in spring in a sunny spot with well-drained soil. Harvest the feathery fronds as needed to add freshness to salads, fish dishes and summer cooking.
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