Whole fish grilled with unmistakably fresh ingredients like lemons, fennel, and fresh thyme, topped with a simple, no-frills vinaigrette. The simple life is the good life.
4 whole striped bass (you can also use trout snapper, or other whole fish), cleaned
1 fennel bulb
1 lemon
4 sprigs thyme
salt and pepper
olive oil
Vinaigrette
8 large basil leaves
1/4 cup orange juice
1/4 cup champagne vinegar
1 teaspoon honey
1/2 cup olive oil
Preheat a grill to medium high heat.
Pat fish dry with paper towels. Score the skin with a couple of slashes on each side.
Slice the fennel bulb and lemon into paper thin slices.
Season the fish inside and out with the salt and pepper. Fill the fish cavities with fennel, lemon slices and a thyme sprig in each. Drizzle the fish evenly with the olive oil.
Place the fish on the hot grill and cook for 5-6 minutes per side until the flesh is flaky.
Meanwhile, make the vinaigrette by combining the basil, orange juice, champagne vinegar, honey and olive oil, along with some salt and cracked pepper in a blender. Blend until combined. Adjust seasoning if necessary with salt and pepper.
To serve, plate the fish and drizzle with the orange basil vinaigrette.
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