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.


  • 1
    British Whole Sea Bass
  • 2
    Fennel bulbs, thinly sliced
  • 6
    Cherry tomatoes, sliced in half
  • A handful
    Mint leaves
  • 1
    Red chilli, sliced
  • 3
    Lemons, two juiced, one sliced
  • 4
    Spring onions, finely sliced
  • 3 Sprigs
  • A drizzle
    Olive oil


  • Make three slashes in the fish and insert a sprig of rosemary and a slice of lemon. Rub the fish with oil and grill over coals for 10-15 minutes, turning once or twice. 

    For the salad; slice the fennel, tomatoes, spring onions, chilli, mint and basil. Mix all together and dress with lemon and olive oil and serve alongside the fish.

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