Grilled sea bass with fennel and dill

Name: Grilled sea bass with fennel and dill
Total time: 30 min
Ingredients: 2 whole sea bass, gutted and de-boned; 2 bulbs of fennel, finely sliced; 4 lemons, sliced; 2 handfuls of dill tops; olive oil; sea salt; 2 bulbs of fennel, finely sliced; 2 red onions, finely sliced; 2 oranges, cut into segments; 10g of chives, chopped; 20 vine tomatoes; 10g of Dijon mustard; 20ml of white wine vinegar; 100ml of hazelnut oil

by Dominic Chapman

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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

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Ingredients

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Sea bass

2 whole sea bass, gutted and de-boned
2 bulbs of fennel, finely sliced
4 lemons, sliced
2 handfuls of dill tops
olive oil
sea salt

Orange and fennel salad

2 bulbs of fennel, finely sliced
2 red onions, finely sliced
2 oranges, cut into segments
10g of chives, chopped
20 vine tomatoes

Vinaigrette

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

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Equipment

Barbecue

Method

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
4 lemons
2 handfuls of dill tops
olive oil

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
2 oranges
10g of chives
20 vine tomatoes

First published in 2015

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Dominic Chapman

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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