| whole seabass |
gut, scale |
|
rub in cavity |
Sear both sides on hot cast-iron grill |
|
Place lemon, fennel and parsley on tray, season, place fish on top, cover with remaining lemon and fennel |
Bake moderate oven 15 minutes |
| salt, pepper, fennel seeds |
|
| oil |
|
sprinkle over, especially tail |
| 1 lemon |
slice thinly |
| 1 bulb fennel |
| parsley stalks |
|
| salt, pepper, fennel seeds |
|
| 1/2 lemon |
juice |
|
pour over flesh |
| olive oil |
|
| splash white wine |
|
sprinkle over vegetables |
|