Whole Seabass with Fennel and Orange Zest Recipe

Name: Whole Seabass with Fennel and Orange Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (1 to 1 1/4 pound each) whole sea bass; 6 cloves garlic; 1 to 2 heads fennel, fronds removed and reserved, for garnish; 1/4 cup extra virgin olive oil; 1 orange, zested; Salt and pepper, to taste; Clementine Vinaigrette, recipe follows; 1 1/2 cup clementine juice; 1/2 cup champagne vinegar; 1 tablespoon parsley, chopped; 1 teaspoon thyme, chopped; 1 tablespoon shallots, chopped; 2 cups extra virgin olive oil; Salt and pepper, to taste

Servings: persons

3 (1 to 1 1/4 pound each) whole sea bass
6 cloves garlic
1 to 2 heads fennel, fronds removed and reserved, for garnish
1/4 cup extra virgin olive oil
1 orange, zested
Salt and pepper, to taste
Clementine Vinaigrette, recipe follows
1 1/2 cup clementine juice
1/2 cup champagne vinegar
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
1 tablespoon shallots, chopped
2 cups extra virgin olive oil
Salt and pepper, to taste

1
Scale and gut whole fish.
2
Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest.
3
Season fish generously with salt and pepper and place on grill over hot fire.
4
Turn fish and grill on second side.
5
Roast fish in wood burning oven or home oven preheated to 400 degrees.
6
Cook for 10 to 15 minutes, until just cooked through.
7
Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette.
8
Garnish with fennel fronds and fresh market vegetables.
9
Reduce clementine juice over low flame until it becomes syrup.
10
Cool.
11
Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify.
12
Season with salt and pepper, to taste.

1220

kcal

Calories

135

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 (1 to 1 1/4 pound each) whole sea bass, 6 cloves garlic, 1 to 2 heads fennel, fronds removed and reserved, for garnish, 1/4 cup extra virgin olive oil, and more.

Yes, Whole Seabass with Fennel and Orange Zest falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole Seabass with Fennel and Orange Zest

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions