86min 4 ppl
Grilled Sea Bass with Fennel and Pastis Butter
100 minutes
4 people
Hardover 60 min or 12+ steps
100 min · 12 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 42g
Carbs 8g
Fats 28g
About this dish
Whole sea bass is charred directly over a fennel-branch fire — a technique borrowed from the Provençal coast — infusing the flesh with a haunting anise smoke no marinade could replicate, then finished tableside with a glossy, flambéed pastis butter for a burst of theatrical fragrance.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fennel bulbsfronds reserved, bulbs thinly sliced lengthways2 whole
- Fresh thyme sprigs6 sprigs
- Lemons1 sliced into rounds, 1 cut into wedges for serving2 whole
- Garlic clovesthinly sliced4 cloves
- Fresh Fennel Frondsfinely chopped1 tbsp
Fish & Seafood
- Whole sea bass700–800 g each, scaled and gutted2 whole
Dairy & Eggs
- Unsalted buttercold, diced60 g
Dried Goods
- Dried Fennel Branchesor stalks1 handful
Spices & Seasonings
- Flaky sea salt2 tsp
- Black pepperfreshly cracked1 tsp
Oils & Condiments
- extra virgin olive oil3 tbsp
- Pastissuch as Ricard or Pernod80 ml
- Dijon mustard1 tsp
Utensils
- Sharp knife
- Kitchen twine
- Charcoal grill
- Two spatulas
- Meat thermometer
- Small saucepan
- Whisk
- Aluminium foil
Method
1
Pat the sea bass thoroughly dry inside and out with paper towels, then score each fish three times diagonally on both sides, cutting down to the bone. Rub all over with 2 tablespoons of the olive oil, the sea salt, and black pepper, working the seasoning into the scores and the cavity.
Approx. 10 minutes
2
Stuff each cavity with the sliced fennel, garlic, and thyme sprigs, then tie each fish closed with two loops of kitchen twine to hold the stuffing in place.
Approx. 10 minutes
3
Rest the stuffed fish uncovered at room temperature for 30 minutes.
Approx. 30 minutes
4
Soak the dried fennel branches in cold water for 10 minutes, then drain well — this slows their burn and maximises fragrant smoke.
Approx. 10 minutes
5
Prepare a charcoal grill for direct high heat. Once the coals are ash-white and glowing, lay the soaked fennel branches directly over them in an even layer, set the grill grate on top, and brush it with the remaining tablespoon of olive oil.
Approx. 15 minutes
6
Place the sea bass on the grate over the fennel branches and grill for 8 minutes without moving, until the skin releases cleanly and is deeply charred.
Approx. 8 minutes
7
Flip the fish carefully using two spatulas and grill for a further 7–8 minutes on the second side, until a meat thermometer inserted to the bone at the thickest part of the score reads 63°C.
Approx. 8 minutes
8
Transfer the fish to a warm platter, remove the twine, and tent loosely with foil to rest.
Approx. 2 minutes
9
While the fish rests, place a small saucepan over medium heat and add the pastis. Carefully tilt the pan to flambé, or light it with a long match, and let the flames die out naturally, about 1 minute, burning off the harsh alcohol while preserving the anise aroma.
Approx. 1 minute
10
Reduce the heat to low and whisk in the cold diced butter one piece at a time, maintaining a gentle simmer, until the sauce is glossy and emulsified, about 3 minutes.
Approx. 3 minutes
11
Stir in the Dijon mustard and chopped fennel fronds, then season to taste.
Approx. 1 minute
12
Pour the warm pastis butter over the rested fish at the table and serve immediately with lemon wedges and the reserved fennel fronds scattered over.
Approx. 2 minutes
