French cuisine · Fish & Seafood

Sea Bass with Fennel

Whole sea bass stuffed with fennel fronds and lemon, grilled until crispy and flambéed at the table with pastis.

Ingredients · for 4 servings

• 2 sea bass (about 600g each, cleaned and gutted)
• 2 fennel bulbs
• 1 bunch fennel fronds
• 2 organic lemons
• 6 tbsp olive oil
• 50ml pastis
• 150ml white wine
• 2 garlic cloves
• 1 tsp fennel seeds
• Salt, pepper

Instructions

1. Trim the fennel bulbs, set the fronds aside and cut the bulbs lengthwise into 1cm-thick slices; wash the fish inside and out and pat thoroughly dry.
2. Toss the fennel slices with 3 tbsp olive oil, the chopped garlic and fennel seeds in a baking dish, pour in the white wine, season with salt and braise in the oven preheated to 200°C (400°F) for 25 min. until soft and golden brown at the edges.
3. Season the fish cavities with salt and pepper and loosely stuff with the fennel fronds and slices of one lemon.
4. Score the skin diagonally three times on each side, rub with the remaining olive oil and cook on a hot grill or grill pan for 6–8 min. per side, until the skin is crispy and the dorsal fin pulls away easily.
5. Place the fish on a flameproof platter, pour over the slightly warmed pastis and carefully flambé – the aniseed aroma will infuse into the flesh.
6. Fillet the fish, arrange with the braised fennel and serve with wedges of the second lemon.