Grilled Sea Bass w/ Fennel Confit

Serves 1


For Spice Mix*

  • 2 tbsp fennel seed
  • 1 tbsp anise seed
  • 5 each peppercorns

For Confit Fennel

  • 2 qts water
  • 1 sprig rosemary
  • 3 sprigs thyme
  • 3” strip of orange peel
  • 3” strip of lemon peel
  • pinch of Spice Mix
  • 1 cup Pernod
  • 2 tbsp extra virgin olive oil
  • sea salt
  • pepper
  • ¾ fennel bulb, cored, sliced ¼” thin

For Sea Bass

  • 6 oz Mediterranean sea bass
  • 1 oz brandy
  • 1 tbsp Spice Mix
  • salt to taste
  • 2 tbsp olive oil

For Sauce Vierge

  • ½ orange, supreme (segments) & diced
  • ½ lemon, supreme (segments) & diced
  • pinch of salt
  • 1 tsp Spice Mix
  • 1 tbsp chopped basil
  • 2 tbsp extra virgin olive oil

To Sear Fennel

  • 2 tbsp extra virgin olive oil
  • salt to taste
  • pepper to taste
  • pinch of Spice Mix
  • chopped rosemary & thyme


  • spice grinder


Make Spice Mix

  1. Toast spices in a dry pan over medium heat for about 5 minutes
  2. Using a spice grinder, add spices and process into a powder

Confit Fennel

  1. Combine fennel ingredients in a medium-sized saucepan
  2. Bring to a boil, then reduce to a simmer 30-45 minutes until tender
  3. Remove fennel from the liquid and pat dry with paper towel

Season Bass

  1. Splash fish with brandy and coat with Spice Mix on both sides
  2. Set aside and allow to marinate at room temperature for 10-15 minutes

Make Sauce Vierge

  1. Mix all ingredients in a small bowl and set aside

Grill Bass, Sear Fennel & Plate

  1. Preheat a clean grill to high
  2. In a small sauté pan, heat olive oil over medium-high heat. Turn off the heat and add fennel (this prevents any excess water on the fennel from flaming in the hot oil)
  3. Turn heat back on, and sear fennel 1-2 minutes on each side, seasoning with salt, pepper, a pinch of Spice Mix, and a pinch of chopped rosemary and thyme
  4. Set aside for plating
  5. Lightly coat both sides of the fish with oil and place on the grill, skin-side-down. Cook 1 minute, pushing down with a spatula to prevent the fish from curling
  6. Flip and cook 1-2 minutes on flesh side
  7. Remove and plate with seared fennel confit. Top with sauce vierge