Grilled Sea Bass with Fennel

Just grilled, the combination of aniseed flavor of the fennel and fish is great!

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  • 1 sea bass, weighing 1.75 kg cleaned
  • 60-90 ml olive oil
  • 10-15 ml (2-3 tsp) fennel seeds
  • 2 large fennel bulbs, trimmed and thinly sliced (reserve  fronds)
  • 60 ml Pernod
  • salt and ground black pepper


Preheat the grill.

Trim and thinly slice fennel bulbs reserving any fronds

With a sharp knife, make three or four deep cuts in both sides of the fish.

Brush the fish with olive oil and season with salt and pepper.

Sprinkle the fennel seeds in the stomach cavity and in the cuts.

Set aside while you cook the fennel.

Put the slices of fennel in a flameproof dish or on the grill rack and brush with oil.

Grill for 4 minutes on each side until tender.

Transfer to a large platter.

Place the fish on the oiled grill rack and position about 10-13 cm (4-5) in away from the heat.

Grill for 10-12 minutes on each side, brushing with oil occasionally.

Transfer the fish to the platter on top of the fennel.

Garnish with fennel fronds and other vegetables.

Heat the Pernod in a small pan, light it and pour it, flaming, over the fish.

Serve at once.


Ouzo may be used if Pernod is not available.
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