Rose Gray, Ruth Rogers
By Rose Gray and Ruth Rogers
The grilling of the skin before baking gives the bass a distinctive and interesting flavour
Preheat the oven to 190°C/375°F/Gas 5. Preheat the grill.
Put half the fennel seeds and some salt and pepper inside the cavity of the fish, brush the skin with a little olive oil and grill for about 5-6 minutes on each side until the skin is lightly charred.