RICK STEIN’S BARBECUED WHOLE SEABASS WITH FENNEL MAYONNAISE (Serves 2)

INGREDIENTS:

2 x 450-500g sea bass, cleaned and trimmed of fins; 2tbsp olive oil; 1 bunch fennel herb; 2tsp Pernod; salt and black pepper;

For the fennel mayonnaise: 1 egg yolk (at room temperature); 1tsp white wine vinegar; 150ml olive oil (not extra virgin); ½tsp Pernod; ½tbsp finely chopped fennel herb; a few chives, finely chopped

METHOD:

Preheat a barbecue or an indoor grill.

Slash each fish three or four times down each side and rub them with olive oil. Season well, inside and out, with salt and pepper, then push some of the fennel herb into the gut cavity.

For the mayonnaise, put the egg yolk, vinegar and a pinch of salt into a bowl or food processor and whisk together. Very slowly, add the oil, literally a drop at a time at first. If you go too quickly, your mayonnaise will split. Keep adding oil in a very slow, fine stream until the mixture is really thick. Stir in the Pernod, chopped fennel and chives. Check the seasoning, adding more salt if required, then set aside.

Barbecue the fish for 5-7 minutes. Sprinkle each with a teaspoon of Pernod, then carefully turn them over and cook for a 5-7 more minutes until cooked through to the backbone. If using an indoor grill you probably won’t need to turn them, but they may take a few more minutes. Use the browned side as the presentation side.

Carefully remove the fish from the barbecue or grill and serve with the mayonnaise, boiled new potatoes and a green salad.