Grilled Sea Bass on Fennel

Rinse the fish thoroughly under tap water and dry. Chop the stems of the fennel bulbs, finely chop the feathery green and prepare for the filling. Cut bulbs in half, remove the hard stalk in a wedge shape, cut fennel halves into tender strips. Sauté in oil (1) in combination with the onion strips, season with pepper and salt and cool.

Then mix with the finely chopped fennel greens and stuff the fish with this mixture, tying with kitchen twine if necessary. Put fennel stalks, two large strips of lemon skin, juice of one lemon and olive oil in baking dish. Fill the stuffed fish and marinate for two to three hours. Pour the marinade liquid over the fish a few times. Then transfer the fish to an ovenproof dish. Place under the grill of the oven for about 35 minutes. Carefully turn several times to the other side and brush with the marinade.

Offer the fish on fennel stalks and cut only at the table. Offer some lemon slices separated for this purpose.

Be.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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