You can do this with other fish, such as flounder, cod or salmon.

• 1 large bass, 4 - 7 pounds
• 1 very large or two medium heads fennel
• Juice of 1 large lemon
• Melted butter
• Lemon wedges for serving

Method

Have head and backbone removed from fish but do not skin. 

Pull off outside stalks of fennel and keep whole.  Slice the soft inside stalks.  reserve the lacy fronds to garnish the finished fish and the serving platter.

Arrange sliced stalk of fennel inside fish and skewer closed.

When ready to grill, put the tough, unsliced outer stalks of fennel on the grill arranged to hold the entire fish.  Sprinkle lemon on fish and put on the bed of fennel.  Brush with melted butter.  Make a light cover of aluminum foil and put over fish. Cook for 15 minutes.

Brush again with butter and turn fish.  Continue cooking and basting, turning over every 15 minutes, basting each time until fish passes the flake test.  This will be about 45 minutes for a 4 pound fish, about an hour for a seven pound fish.

When ready to serve, transfer to a serving platter and pull off skin.  Garnish with the fennel fronds and lemon wedges.

Contributor: Geraldine Minne

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