2 Whole sea bass
2 medium potatoes, cooked
1 fennel bulb
3 tbsp extra virgin olive oil
Salt and pepper
Make sure the sea bass is fully gutted and washed, then place on a chopping board and make 3-4 small cuts into each side, this will help speed up the cooking and help get more flavour into the sea bass.
Cut the cooked potatoes into 1cm slices and leave on the chopping board.
Slice the fennel bulb up finely and squeeze over the juice of one lemon, this will help to create steam inside the sea bass when cooking and give a nice sharp tang to the potatoes as they soak up the flavour once cooked.
Add a little olive oil over the potatoes and mix.
Place the potatoes and fennel mixture into the cavity of the sea bass.
Then season with a drizzle of olive oil, a sprinkle of sea salt, and cracked pepper along with a few fennel seeds on both sides.
Transfer the sea bass onto a double layer sheet of foil and twist the ends to create handles to help you place it onto the BBQ.
Cook on a medium to hot BBQ for 15 minutes with the lid on if you have one, if not cook for 20 minutes.
When the sea bass is cooked remove from the BBQ and finish with a final squeeze of lemon juice.