Mediterranean Grilled Sea Bass with Fennel

FreshAIG Quick Facts

• Species: Black Sea Bass or Mediterranean Sea Bass (Branzino)
• Total Time: 35 minutes
• Diet Type: Gluten-Free, Low-Carb, Dairy-Free

Testing Methodology: This recipe was prepared using fresh, whole sea bass sourced from local fish markets to ensure the perfect skin-to-flesh grilling ratio.

Serves: 2-4 people

Ingredients

• 2 whole fresh sea bass (about 1-1.5 lbs each), cleaned and scaled
• 1 large fennel bulb, thinly sliced, fronds reserved for garnish
• 1 large lemon, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• Fresh dill or parsley for garnish

Instructions

1. Preheat your grill to medium-high heat and brush the grates lightly with oil to prevent sticking.
2. Pat the whole sea bass dry with paper towels inside and out to ensure a crispy skin.
3. Score the skin of the fish 3 to 4 times on each side to help it cook evenly.
4. In a small bowl, mix the olive oil, minced garlic, salt, and pepper. Rub this mixture thoroughly over the outside and inside the cavity of the fish.
5. Stuff the cavity of each fish with the sliced fennel and lemon slices.
6. Place the stuffed sea bass directly on the hot grill. Grill for 6 to 8 minutes per side, turning carefully with a large spatula, until the skin is beautifully charred and the flesh is opaque and flakes easily.
7. Remove from the grill and let rest for 3 minutes before garnishing with reserved fennel fronds and fresh dill. Serve immediately.