Bass Flamed with Fennel and Armagnac

• 1 bass of at least 3 lb (1.4 kg., scaled, gutted and cleaned
• 1

Slash diagonal cuts into both sides of the fish and rub sea salt into the cuts and skin. Liberally grind pepper over and in the fish and then paint with olive oil.

Grill the bass over the fire, turning from time to time for about 20 minutes, depending on the size of the fish.

While the fish is cooking, erect a stand on an oval fireproof tray and stack the fennel stalks underneat