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.
Ingredients
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
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)
- 2 whole sea bass
- 2 bulbs of fennel
- 4 lemons
- 2 handfuls of dill tops
- olive oil
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
- 2 bulbs of fennel
- 2 red onions
- 2 oranges
- 10g of chives
- 20 vine tomatoes
Discover more:
Go to Comments
Grilled sea bass with fennel and dill
