Barbecued sea bass with fennel and orange

Name: Barbecued sea bass with fennel and orange
Total time: 40 min
Cuisine: Italian
Ingredients: 2 whole sea bass, gutted and scaled, about 400g each; 1 fennel bulb, thinly sliced; 1 orange, half sliced, half juiced; 1 lemon, sliced; 4 sprigs fresh thyme; 3 tbsp olive oil; 1 garlic clove, sliced; 200g green beans

Whole sea bass stuffed with fennel and citrus, cooked until the skin blisters.

Time40 min
LevelMedium
Costabout £2.90 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2whole sea bassgutted and scaled, about 400g each
1fennel bulbthinly sliced
1orangehalf sliced, half juiced
1lemonsliced
4sprigs fresh thyme
3 tbspolive oil
1garlic clovesliced
200 ggreen beans

Method

1
Slash each fish 3 times on both sides. Season inside and out with salt and pepper.
2
Stuff the cavities with fennel fronds, orange and lemon slices, thyme and garlic. Rub the skin with 2 tablespoons of the oil.
3
Grill over a medium high heat for 6 to 8 minutes each side, until the skin is crisp and the flesh flakes at the thickest point.
14 min
4
Meanwhile toss the sliced fennel and green beans with the remaining oil. Grill for 5 minutes until charred.
5 min
5
Squeeze the orange juice over everything and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.