Ingredients
- 2 fennel bulbs with stalks and fronds
- 3 bay leaves
- 1 lemon, cut into 1/2-inch thick slices
- 1 bunch fresh thyme
- 3 teaspoon olive oil
Preparation
Baking Directions:
Preheat grill to medium-high heat.
Separate the fennel bulb from the stalks and fronds, and reserve for another use.
Remove the fronds from the stalks and set aside.
Season the inside of the fish with salt and pepper.
Fill the cavity with fennel fronds, bay leaves, lemon and thyme.
Skewer fish with fennel stalks.
Drizzle olive oil onto the outside of the fish and place on the preheated grill.
Cook for 10 minutes on each side.
Check if fish is done by piercing fish at thickest part with a metal skewer (the skewer should be warm).
Remove from oven and let cool for 10 minutes.
Pull off skin and gently pull meat off of bones.
Place fish on large platter.
Garnish platter with your favorite herbs.
Serve with small amounts of relishes, salsas and compotes.
