Grilled Sea Bass with Fennel
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This grilled sea bass with fennel is one of my favorite dishes to make when I want something elegant but totally manageable on a weeknight. Sea bass is naturally lean and packed with omega 3 fatty acids, so you're getting real nutrition alongside incredible flavor. What I love most is how quickly it comes together, ready in under an hour from start to finish. The fennel brings this lovely subtle sweetness that pairs beautifully with fresh herbs and bright lemon, and honestly, most of these ingredients are probably already in your kitchen. It's the kind of meal that tastes like you fussed in the kitchen for hours, but really it's simple enough for any skill level.
Ella x
Ingredients
- 4sea bass fillets(6 oz each, skin on)
- 2fennel bulbs(sliced lengthwise into quarters)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh dill(chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 1 teaspoonlemon zest
- ½ teaspoonfennel seeds(crushed)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Prepare your grill to medium-high heat and lightly oil the grates. While the grill heats, toss the sliced fennel with 2 tablespoons of olive oil, half the sea salt, and a pinch of pepper.
Tip: Slicing fennel lengthwise keeps the layers intact and creates beautiful caramelized surfaces on the grill.
- 2
In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, chopped thyme, dill, lemon zest, and crushed fennel seeds. Set this herb glaze aside.
Tip: Make the glaze while the grill preheats to save time during cooking.
- 3
Season the sea bass fillets on both sides with the remaining salt, pepper, and a light coating of the herb glaze. Let them sit for 5 minutes to absorb the flavors.
Tip: Don't over-season the fish; let the delicate flavor of the sea bass shine through.
- 4
Place the fennel pieces directly on the hot grill. Cook for 4-5 minutes per side until they develop golden char marks and are fork-tender. Transfer to a serving platter.
Tip: Fennel releases its natural sweetness when grilled at high heat, creating a caramelized exterior.
- 5
Grill the sea bass fillets skin-side down for 5-6 minutes without moving them. The skin should become crispy and the flesh opaque. Carefully flip and cook for another 2-3 minutes until just cooked through.
Tip: Use a fish spatula and don't flip too early—crispy skin is a sign of proper technique.
- 6
Arrange the grilled fennel on serving plates and top with the sea bass fillets. Drizzle any remaining herb glaze over the fish and sprinkle with fresh thyme and lemon zest.
Tip: Serve immediately while the fish is still warm and the skin remains crispy.
- 7
Scatter the thinly sliced shallot as a garnish and serve with grilled lemon wedges on the side for additional brightness.
Tip: The raw shallot adds a pleasant sharp contrast to the sweet grilled fennel and delicate fish.
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