If you’re looking for a spectacular barbecue fish recipe, look no further than this Whole Wild Sea Bass with Fennel, Tomato, Chilli & Mint, by Mitch Tonks.
This dish showcases the beauty of a whole grilled Sea Bass, infused with the flavours of lemon and rosemary, and cooked on a bed of aromatic rosemary branches.
To complement the Sea Bass, it is served with a simple yet delicious fennel, tomato, spring onion, and basil salad, dressed with a refreshing combination of lemon juice and olive oil.
While Sea Bass has long been revered for its elegance and featured in top restaurants, it is crucial to be mindful of the sourcing. The demand for Sea Bass has led to the intensification of farming practices, resulting in ecological concerns. However, we take pride in using only Wild Sea Bass, sourced responsibly from a husband and wife fishing duo in Dorset who catch it using the traditional rod and line method.
This dish showcases the beauty of a whole grilled Sea Bass, infused with the flavours of lemon and rosemary, and cooked on a bed of aromatic rosemary branches.
To complement the Sea Bass, it is served with a simple yet delicious fennel, tomato, spring onion, and basil salad, dressed with a refreshing combination of lemon juice and olive oil.
While Sea Bass has long been revered for its elegance and featured in top restaurants, it is crucial to be mindful of the sourcing. The demand for Sea Bass has led to the intensification of farming practices, resulting in ecological concerns. However, we take pride in using only Wild Sea Bass, sourced responsibly from a husband and wife fishing duo in Dorset who catch it using the traditional rod and line method.
