Bass with Fennel

Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With fishing friends (to show off!)

Ingredients

  • 2 sea bass, each weighing
  • 1.2 kg (2 lb 10 oz)

Method

Clean and gut the bass, remove the gills, fill the cavity with the fennel seeds and wild fennel.

For the marinade, plunge the tomatoes in boiling water for 10 seconds, remove the skin. Dice the flesh. Finely chop the spring onion, chop the chives, pick the redcurrants off the bunch. Combine all the marinade ingredients with the soy sauce and olive oil.

Cook the bass for 15 minut