Grilled sea bass with fennel and dill

PT30M

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Ingredients

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Sea bass

Orange and fennel salad

Vinaigrette

  • 10g of Dijon mustard
  • 20ml of white wine vinegar
  • 100ml of hazelnut oil
1
Prepare the barbecue or set the grill to a high setting
2
Stuff the gutted sea bass with equal portions of fennel, lemon and dried dill tops. Rub the fish with olive oil and season with sea salt. Place both fish on the barbecue or under a grill (if your barbecue is not large enough to accommodate 2 whole sea bass, grill in 2 batches)
3
Grill on both sides, rotating the fish as it cooks - so it has grill marks all over. Once the sea bass is charred, finish in an oven set to 200°C/gas mark 6 for 8 minutes or until cooked through
4
Meanwhile, make the vinaigrette by combining the mustard and white wine vinegar in a bowl. Slowly add the hazelnut oil until emulsified
  • 10g of Dijon mustard
  • 20ml of white wine vinegar
  • 100ml of hazelnut oil
5
Divide the slices of fennel, red onion, orange segments and tomatoes across 4 plates and garnish with chives. Drizzle with the vinaigrette and serve with the 2 whole sea bass cut into 4 large portions
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