Grilling a whole sea bass on the barbecue is an enticing option. In this grilled sea bass recipe, Dominic Chapman stuffs the sea bass with fennel, dill and lemon to give the fish a citrusy depth of flavour. The fish is served with an orange and fennel salad - a perfect summer delight.

Method
1.
Prepare the barbecue or set the grill to a high setting
2.
Stuff the gutted sea bass with equal portions of fennel, lemon and dried dill tops. Rub the fish with olive oil and season with sea salt. Place both fish on the barbecue or under a grill (if your barbecue is not large enough to accommodate 2 whole sea bass, grill in 2 batches)
3.
Grill on both sides, rotating the fish as it cooks - so it has grill marks all over. Once the sea bass is charred, finish in an oven set to 200°C/gas mark 6 for 8 minutes or until cooked through
4.
Meanwhile, make the vinaigrette by combining the mustard and white wine vinegar in a bowl. Slowly add the hazelnut oil until emulsified
5.
Divide the slices of fennel, red onion, orange segments and tomatoes across 4 plates and garnish with chives. Drizzle with the vinaigrette and serve with the 2 sea bass wholes - cut into 4 large portions
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Corney & Barrow matching wine

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Ingredients

Sea bass

Orange and fennel salad

Vinaigrette

Equipment

  1. Barbecue

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This grilled sea bass recipe uses a stuffing of lemon, dill and fennel before the sea bass is grilled on a barbecue.

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What's this?

Indian

Recipes from the Indian subcontinent are full of rich aromas and aromatic spices. From spicy curries, to sweet treats and a plethora of side dishes - Indian recipes are far from minimal.    Our extensive collection of Indian recipes...



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