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Marek Jani
Grilled Sea Bass with Fennel
Grilled sea bass with fennel
Ingredients
1 sea bass, about 1.5kg/3-3 ½ lb, cleaned and scaled
60ml/4 tbsp olive oil
10ml/ 2 tsp fennel seeds
2 large fennel bulbs
60ml/4 tbsp Pernod- Anise liqueur
Salt and freshly ground pepper
(Serves 6)
Method
- Make four deep slashes in each side of the fish. Brush the fish with olive oil and season well with salt and freshly ground pepper. Sprinkle fennel seeds in the cavity and slashes of the fish. Cook on a low barbecue for 20 minutes, basting occasionally and turning once.
- Meanwhile, trim slice the fennel bulbs thinly, reserving any leafy fronds to use as a garnish. Brush the slices with olive oil and barbecue for about 8-10 minutes, turning occasionally, until tender.
- Arrange the fennel slices on a serving plate. Lay the fish on top and garnish with the reserved fennel fronds.
- When ready for eating, heat the Pernod in a small pan on the side of the barbecue, light it and pour it, flaming over the fish. Serve at once
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