Whole Seabass With Fennel And Orange Zest

Recipe Ingredients

3		Sea bass - (1 to 1 1/4 lbs ea)
6		Garlic cloves
1		Fennel head - (to 2) - fronds removed, and
		Reserved for garnish
1/4 cup	59ml	Extra-virgin olive oil
1		Orange - zested
		Salt - to taste
		Freshly-ground black pepper - to taste
		Clementine Vinaigrette
1 1/2 cups	355ml	Clementine juice
1/2 cup	118ml	Champagne vinegar
1 tablespoon	15ml	Chopped parsley
1 teaspoon	5ml	Chopped thyme
1 tablespoon	15ml	Chopped shallots
2 cups	474ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Scale and gut whole fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly grated orange zest.

Season fish generously with salt and pepper and place on grill over hot fire. Turn fish and grill on second side. Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through.

Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables.

For Clementine Vinaigrette: Reduce clementine juice over low flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to taste.

This recipe yields 3 servings.

Source:
Wolfgang Puck and Jennifer Naylor; Granita Restaurant

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