Sea bass with fennel, orange & Mediterranean herbs
Preparation
Why this wine?
Good to know
Tips & insights
- Pat the sea bass dry inside and out before grilling, so the skin crisps on the grate and does not stick.
- Fill the cavity with orange slices, rosemary and sage; this seasons the fish from within and keeps it moist.
- Lightly crush the fennel seeds in a mortar before adding them to the marinade, which releases their aroma.
- Grill over medium, indirect heat and turn the whole fish only once, ideally with a fish spatula.
- Instead of sea bass, sea bream or small turbot also work well; the cooking time depends on the thickness.
Frequently Asked Questions
Which wine pairs with sea bass with fennel and orange?
The Prélude. Its precise minerality underscores the maritime clarity of the sea bass and heightens the salty freshness of the fennel, while its fine acidity binds orange, herbs and grill aromas into a lively whole. The Caprice is the deeper, more textured alternative.
How do I know when the sea bass is cooked?
The flesh is done when it lifts easily from the central bone at the thickest point and looks opaque white. A metal skewer inserted into the back feels warm when withdrawn. Take the fish off the grill a little early, as it continues to cook.
What can replace the sea bass?
Sea bream is the closest relative in taste and texture; small turbot or loup de mer also work well. Choose whole fish of similar size so the cooking time fits. Fillets are fine too but need less time on the grill and more care when turning.
What side dish goes with it?
A fennel salad with orange segments picks up the flavours of the fish, and young potatoes with olive oil work well too. Both keep the plate light and Mediterranean and give the delicate sea bass room, without pushing forward with their own flavours.
