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Le Chaudron recipe
Loup grillé fenouil
Grilled sea bass with fennel
⏱ 40 minServes 4Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2whole sea bass (600 g / 1⅓ lb each)
2fennel bulbs, sliced
2lemons, sliced
60 ml (¼ cup)olive oil
1bunch of fresh dill
1 teaspoonfennel seeds
- 2 whole sea bass (600 g / 1⅓ lb each)
- 2 fennel bulbs, sliced
- 2 lemons, sliced
- 60 ml (¼ cup) olive oil
- 1 bunch of fresh dill
- 1 teaspoon fennel seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Score the fish on both sides and stuff with lemon slices, dill and crushed fennel seeds.
- Brush all over with olive oil.
- Heat the grill until very hot.
- Grill for 8 minutes per side, turning carefully.
- Grill the fennel slices for 5 minutes.
- Serve with the fennel and a drizzle of olive oil.
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