Grilled Sea Bass With Fennel
The classic combination of sea bass and fennel works particularly well when the fish is cooked over charcoal. Traditionally fennel twigs are used but this version of the recipe uses fennel seeds.
1 sea bass, about 1.5kg/3-3½ lb, cleaned and scaled
60ml/4 tbsp olive oil
10ml/2 tsp fennel seeds
2 large fennel bulbs
60ml/4 tbsp Pernod
Salt and freshly ground black pepper
1. Make four deep slashes in each side of the fish. Brush the fish with olive oil and season well with salt and freshly ground black pepper. Sprinkle the fennel seeds in the cavity and slashes of the fish. Cook on a low barbecue for 20 minutes, basting occasionally and turning once.
2. Meanwhile, trim and slice the fennel bulbs thinly, reserving any leafy fronds to use as a garnish. Brush the slices with olive oil and barbecue for about 8-10 minutes, turning the fish occasionally, until tender. Remove the fish from the heat and keep it warm.
3. Scatter the fennel slices on a serving plate. Lay the fish on top and garnish with the reserved fennel fronds.
4. When ready for eating, heat the Pernod in a small pan on the side of the barbecue, light it and pour it, flaming, over the fish. Serve at once.