Grilled Sea Bass with Fennel, Citrus and Herbs & Château Reynier Bordeaux Blanc

Whole grilled sea bass is a timeless classic that relies on the quality of the product and the precision of its flavors. This recipe, with fennel, citrus and fresh herbs, is designed to respect the delicacy of the fish while providing an aromatic structure.

The flesh of the sea bass naturally combines with the aniseed fragrance of fennel and the vivacity of citrus fruits. This dish finds an ideal partner in Château Reynier Bordeaux Blanc. The tension and white fruit notes of this wine complement the texture of the fish and highlight the freshness of the herbs.

The Recipe:

Serves 2 to 4 people.

Ingredients:

• 1 large whole sea bass (or 2 small ones), gutted and scaled

• 1 or 2 fresh fennel bulbs

• 1 organic yellow lemon

• 1 organic orange

• A bunch of herbs (dill, parsley, thyme)

• Extra virgin olive oil

• Sea salt and freshly ground pepper

Preparation:

1. Prepare the fish: Rinse and thoroughly dry the sea bass. Make a few incisions on the sides to ensure even cooking. Season the inside and outside with salt and pepper.

2. Aromatic garnish: Slice the fennel thinly and cut the citrus fruits into thin slices. Stuff the fish cavity with the fennel, orange slices, lemon slices, and fresh herbs.

3. Seasoning: Drizzle with olive oil and add the remaining citrus juice. Let rest for 20 minutes for the flavors to infuse the flesh.

4. Cooking:

   • Grill / Plancha: Cook for 10 to 15 minutes per side over medium heat. The skin should be seared and crispy.

   • Oven: Preheat to 200°C (390°F) and bake for about 25-30 minutes on a baking sheet.

5. Serving: Present the sea bass with fresh chopped herbs scattered over at the last moment and lemon wedges.

Serve Château Reynier Bordeaux Blanc at a temperature of 8-10°C to fully appreciate its aromatic palette.

Enjoy your meal.