Lemon and Fennel Marinated Bass


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


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.

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