Serves 8
35 min
Whole Fish with Prosciutto, Fennel, and Grilled Lemons
Recipe GLPR31e706a026330d
Four whole sea bass, seasoned inside and out, stuffed with prosciutto and caramelized fennel wedges, then grilled until the flesh is tender and moist. Served alongside charred lemon halves that release their bright juice over the delicate fish. A simple, elegant Mediterranean preparation highlighting the natural sweetness of fennel and the salty richness of prosciutto.
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Ingredients
4 1-lb whole sea bass, gutted and scaled
to taste kosher salt
to taste freshly ground black pepper
3 lemons, halved
2 fennel bulbs, fronds reserved and sliced into wedges
for coating extra-virgin olive oil
6 oz prosciutto, thinly sliced
Directions
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Pat the gutted and scaled sea bass dry with paper towels. Season the interior cavity and exterior of each fish generously with kosher salt and freshly ground black pepper.
Toss the fennel wedges with a light coating of extra-virgin olive oil, salt, and pepper. Place them directly on the grill and cook until they begin to caramelize and soften, about 5–7 minutes, stirring occasionally.
Once the fennel is tender and lightly charred, remove it from the grill and set aside. Reserve the fennel fronds for garnish.
Stuff each sea bass cavity with 3 slices of prosciutto and a portion of the grilled fennel wedges, dividing them evenly among the four fish.
Lightly brush the outside of each fish with extra-virgin olive oil. Place the fish on the oiled grill grates.
Grill the fish for 8–10 minutes on the first side without moving them, until the skin is crispy and releases easily from the grates.
Carefully flip each fish and grill for another 8–10 minutes on the second side, until the flesh is opaque and reaches an internal temperature of 145°F at the thickest part of the fish.
During the last few minutes of cooking, place the lemon halves cut-side down on the grill. Allow them to char and caramelize for 2–3 minutes until they release their juices and develop char marks.
Transfer the cooked fish to a serving platter. Arrange the grilled lemon halves alongside. Garnish with the reserved fennel fronds and serve immediately.
