Grilled whole sea bass with pernod and fennel


by: Head Chef

Striped bass meat is white and flakey, almost like a red snapper. Striped bass is great to bake, grill or even stuff with vegetables.


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serves: 4

4 (1-1 1/4 lb/450-550 g) sea bass (cleaned and trimmed)

2 tablespoons olive oil

1 large bunch of herb fennel

3 tablespoons Pernod

1 quantity Fennel Mayonnaise

Salt and freshly ground black pepper

Nutrition Facts
Grilled whole sea bass with pernod and fennel

Servings Per Recipe: 4

Amount per Serving

Calories: 319

  • Total Fat: 21.2 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 19.9 mg
  • Sodium: 660 mg
  • Total Carbs: 28.3 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 9.3 g
  • Protein: 1.6 g

how is this calculated?

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1.  Light the charcoal fire 40 minutes before you are going to cook.

2.  Slash each fish four or five times down each side. Rub them with the oil and season well with salt and pepper, both outside and inside the gut cavities. Push some of the fennel into the gut cavity of each fish.

3.  If you prefer to broil the fish, preheat the broiler.

4.  Grill the fish, or broil 6 inches (15 cm) from the heat, for 6 to 8 minutes. Sprinkle each fish with about 1 teaspoon of Pernod, carefully turn over the wire clamp (or turn the fish, if broiling them), and cook for another 6 to 8 minutes, until they are cooked right through to the backbone. Sprinkle with the rest of the Pernod.

5.  Lift the fish onto a warmed serving plate and serve with the fennel mayonnaise and some boiled new potatoes.

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