Ingredients

• 4 whole seabass
• 2 bulbs fennel, finely sliced
• 4 basil leaves, shredded
• 1 small glass dry white wine

Method

• Get your fishmonger to descale, gut and clean your fish, leaving the head and tail on.
• Once home, insert one quarter of the fennel, a basil leaf and one tablespoon of white wine into the fish cavity. Cover with clingfilm and place in the fridge to marinade.
• When the BBQ coals turn white, remove fish from fridge, season with salt and pepper and place on top of the BBQ on a low heat. When the skin turns crispy, turn over to the other side and repeat.
• Serve whole from the BBQ with potatoes and salad.