Whole roast seabass

Tags: Italian, main dish
The taste of seabass is delicate and refined, and the cooking should not detract from it. The skin is delicious.
. 11 steps
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