Loup Grillé au Fenouil

A grilled fish should be moist inside, crisp outside and fragrant all over. In Nice, loup de mer, dorades, pageots, and rougets are brushed with olive oil, stuffed with dried fennel branches, and cooked over wood fires sprinkled with dried herbs. Often, since they have been caught that very morning, they are neither gutted nor scaled. This is a simple but perfect way to eat fresh fish.

Bass, porgies, and red mullet are delicious prepared with fennel seed and a little s