Lemon and Fennel Marinated Bass
Lemon and Fennel Marinated Bass
What You Need:
6 TBSP olive oil
Juice of a fresh lemon
Zest of a fresh lemon, grated
1 TBSP fennel seed, crushed
2 TBSP fennel, chopped
2 cloves of garlic, minced
1 tsp salt
1/4 tsp pepper
2 (2 lbs each) bass
2 fennel bulbs, sliced
1 TBSP brandy, optional
How to Make It:
- Stir together in a large mixing bowl the oil, lemon juice, lemon zest, fennel seed, fennel and garlic.
- Place the fish in a shallow container that has a lid.
- Score the fish four times on both sides.
- Pour the lemon mixture over the top of the fish.
- Cover and refrigerate at least 4 hours or overnight.
- Remove the fish from the marinade and discard the marinade.
- Mix the salt and pepper together in a small bowl.
- Sprinkle each piece of fish with the salt and pepper mixture.
- Place a slice of fennel bulb in each scored area on the fish.
- Heat the grill to high.
- Grill the fish 12 minutes turning after 7 minutes.
- Remove the fish and place on a heatproof dish.
- Pour the brandy over the fish.
- Light the brandy and allow it burn out.
- Serve with fresh lemon slices.
This dish not only tastes good but is fun to cook. Lighting the brandy removes the alcohol content and gives your dish a flare.
