Grilled sea bass with fennel and dill

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.

First published in 2015

Ingredients

Metric

Imperial

Sea bass

Orange and fennel salad

Vinaigrette

  • 10g of Dijon mustard
  • 20ml of white wine vinegar
  • 100ml of hazelnut oil

Equipment

  • Barbecue

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
  • 10g of Dijon mustard
  • 20ml of white wine vinegar
  • 100ml of hazelnut oil
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 whole sea bass cut into 4 large portions
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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