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Sizzlin’ Sea Bass with Fennel & Sweet Basil

Sea Bass is probably my favourite fish and when grill-sautéed with fennel & basil, it simply moves onto another plane. The foil helps keep the fish moist and in-shape, if you feel brave try searing the skin and serve skin side-up!

  • Serving Size4

    What you need

    • Sea Bass fillets (unskinned) x 4
    • Fennel bulb – grated
    • 4 finely sliced garlic cloves
    • 5g roughly chopped sweet basil
    • 5g chopped flat-leaf parsley
    • 1 Lemon – sliced
    • 10g sea salt & 5g black peppercorn
    • 5g fennel seeds
    • 25ml olive oil
    • Plus 4 sheets cooking foil

    What you do

    1

    Cut diagonal lines across skin of sea bass

    Mix fennel, garlic, basil, parsley and place equal amounts on each foil

    Place fish skin side up on top then sprinkle with salt, pepper and fennel seeds, drizzle over oil, place lemon slices on top then wrap foil over to form parcel.

    Place foil parcels on medium heat and grill for 4-5 minutes each side or until fish is opaque.

    Wine-paring

    2

    La Vieille Ferme Blanc 2022 (12.5% ABV)

    Elegant pale yellow-green in colour, with fresh aromas of crisp green apple, pears, citrus and wild verbena, with a fine balance between freshness, acidity and a touch of bitterness. A mélange of Bourboulenc, Grenache blanc, Ugni blanc and Vermentino. Ideal as an aperitif or paired with a starter, picnic or cold buffet.