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.
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Prepare the barbecue or set the grill to a high setting
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)
2 whole sea bass
2 bulbs of fennel
5 1/3 handfuls of dill tops
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
Meanwhile, make the vinaigrette by combining the mustard and white wine vinegar in a bowl. Slowly add the hazelnut oil until emulsified
10g of Dijon mustard
20ml of white wine vinegar
100ml of hazelnut oil
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 whole sea bass cut into 4 large portions
2 bulbs of fennel
2 red onions
10g of chives
20 vine tomatoes
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