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Grilled sea bass with fennel and dill

Fillet of sea bass with lemon

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I always find that grilling a whole sea bass on the barbecue is a crowd pleaser. In this recipe you have a delicious sea bass stuffed with lemon, dill and fennel to give a citrus flavour before being served with a fennel and orange salad – the perfect summer eat.

Cook time:  30 minutes

Serves: 4


2 bulbs of fennel – finely sliced

2 handfuls of dill tops

Olive oil

2 whole sea bass – de-boned and gutted

Sea salt

Fennel Salad:

2 bulbs of fennel – finely sliced

2 medium oranges – finely sliced

10g of chopped chives

2 red onions – finely sliced

20 vine ripened tomatoes


20ml of white wine vinegar

100ml of hazelnut oil

10g of Dijon mustard


1) Set the barbecue to high (or you can use a grill). Stuff the gutted sea bass with generous amounts of fennel, lemon and dried dill tops. Massage the fish gently with olive oil then season with sea salt. Place the fish on the barbecue or under the grill.

2) Grill on both sides masking sure to rotate the fish as it cooks – this will give it the grill marks all over. Once the sea bass is cooked, finish in an oven set to 200°C/gas mark 6 for 8 minutes or until cooked.

3) Now make the vinaigrette by mixing the mustard and white wine vinegar in a bowl. Slowly add the hazelnut oil until and mix thoroughly.

4) Divide the slices of fennel, orange, red onion and tomatoes between 4 plates and garnish with chives. Drizzle with the vinaigrette and serve with the 2 sea bass whole (cut into 4)



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