Citrus, Dill and Fennel Sea Bass

1. 1

   Trim the fins off the sea bass and score the flesh on both sides.

2. 2

   Season and set aside.

3. 3

   Place the fennel, citrus zest and juice and a splash of olive oil in a mixing bowl and mix together well.

4. 4

   Lightly oil a large sheet of kitchen foil and lay the fish on it.

5. 5

   Stuff the chopped dill into the scored skin.

6. 6

   Fill the belly with the fennel and citrus mixture.

7. 7

   Wrap the foil round the fish and seal securely.

8. 8

   Brush the base of the foil with olive oil and chargrill or barbecue for 20 minutes over medium heat.

9. 9

   Open the bag, check the fish is cooked through at the thickest point, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.