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
2 (2 lbs each) bass
2 fennel bulbs, sliced
1 TBSP brandy, optional
Salt and pepper to taste
How to Make It:
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.
When you are ready to grill, remove the fish from the marinade, and discard the marinade.
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, and salt and pepper to taste.
This dish not only tastes good, but is fun to cook. Lighting the brandy removes the alcohol content and gives your dish a flare.
