Keep a small piece of core

Slice fennel lengthwise into slender wedges, leaving a small section of core to hold each together. That core still needs to become tender; browned tips alone do not make the wedge ready. Buy scaled, gutted sea bass. If the fish differ in size, do not assume they share an identical cooking time. The head may remain attached but is not a useful place for an internal-temperature reading. The combination needs little additional seasoning.

Fennel fronds add aroma, while thick bulb pieces inside the fish may not soften at the same time. Use only thin strips in the cavity and cook a larger vegetable side separately. Support the whole fish when turning; gripping only the tail with tongs can tear cooked skin. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 2 whole cleaned sea bass, about 1 lb / 500 g each
  • 2 fennel bulbs
  • 3 tbsp olive oil, divided
  • 1 tsp fine salt
  • ½ tsp black pepper
  • 1 lemon
  • 2 tbsp water

Method

  1. Cut fennel into slim wedges and reserve the fronds. Cook with two tablespoons oil and half the salt in a grill-safe pan for ten minutes. Add water and close the lid to help the centers soften.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Pat fish dry and season with remaining oil, salt and pepper. Add a few lemon slices loosely to the cavities. Grill directly for roughly 8–10 minutes per side and finish indirectly if needed.
  4. Check the thickest part with a clean food thermometer: fish should reach 145°F / 63°C. Timing varies with thickness and the grill, so use the suggested minutes to plan rather than as a doneness guarantee.
  5. Measure the thick back flesh. Season fennel with a little lemon juice and scatter with fronds. Lift fish using two broad spatulas, then carefully divide into portions while checking for bones.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.