Sea Bass with Fennel

Name: Sea Bass with Fennel
Yield: For 4
Cuisine: French
Ingredients: ½ tablespoon fennel seeds; salt and freshly ground pepper; salt and freshly ground pepper; 2 whole sea bass about 500-600 g each, descated and gutted; 1 large or 2 small lemons, cut into chunks; a couple of handfuls of fresh or dried fennel stalks; a couple of handfuls of fresh or dried fennel stalks

Preparation info

For
4

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

If you grow towering fennel plants in your garden, this is a great way to add smoky flavour to fish at end of summer barbecues. The fish cooked over coals on a bed of dried fennel stalks. You could use snapper or red mutllet if you prefer.

Ingredients

½ tablespoon fennel seeds
2 whole sea bass about 500-600 g each, descated

Europe
France
Fish course
Pescatarian
Summer
Gluten-free
Mediterranean

Method

Prepare the barbecue.

Sprinkle fennel seeds over the fish and also add them, together with the lemon chunks, to the cavities. Season with salt and pepper.

Put the fennel stalks on the barbecue grill and lay the fish on top. Let them cook for 8-10 minutes on each side.