Whole sea bass with fennel mayonnaise recipe
 Seabass and the aniseed flavours of fennel and pastis are a perfect match. The mayonnaise would also work well with salmon or bream, and keeps in the fridge for up to a week. 2 whole sea bass (about 450g-500g/1lb–1lb 2oz each), gutted, cleaned and trimmed of fins2 tbsp olive oil1 bunch fennel herb2 tbsp pastissalt and freshly ground black pepper 2 whole sea bass (about 450g-500g/1lb–1lb 2oz each), gutted, cleaned and trimmed of fins 2 tbsp olive oil 1 bunch fennel herb 2 tbsp pastis salt and freshly ground black pepper 1 egg yolk (at room temperature)1 tsp white wine vinegar150ml/¼ pint sunflower oil, rapeseed oil or olive oil (or combination)1½ tsp pastis2–3 chives, finely chopped½ tbsp fennel herb, finely chopped 1 egg yolk (at room temperature) 1 tsp white wine vinegar 150ml/¼ pint sunflower oil, rapeseed oil or olive oil (or combination) 1½ tsp pastis 2–3 chives, finely chopped ½ tbsp fennel herb, finely chopped Method Slash each fish three-to-four times down both sides, rub them all over with the olive oil and season well, inside and out, with salt and pepper. Push some fennel herb into the cavities.To make the mayonnaise, in a bowl or food processor, whisk together the egg yolk, vinegar and a pinch of salt. Start adding the oil very slowly, literally a drop at a time – if you go too quickly the mayonnaise will split. Keep adding the oil in a very slow, fine stream until the mixture is really thick. Stir in the pastis, chives and fennel herb and add more salt if required. Set aside. When ready to cook the seabass, preheat the grill to medium. Put the fish on a grill rack and cook for 6–8 minutes, or until just cooked (they should be cooked through without having to turn them over). Use the crispy, browned side as the presentation side.Carefully lift the fish off the grill and serve with the fennel mayonnaise and some boiled new potatoes and salad. Slash each fish three-to-four times down both sides, rub them all over with the olive oil and season well, inside and out, with salt and pepper. Push some fennel herb into the cavities. Slash each fish three-to-four times down both sides, rub them all over with the olive oil and season well, inside and out, with salt and pepper. Push some fennel herb into the cavities. To make the mayonnaise, in a bowl or food processor, whisk together the egg yolk, vinegar and a pinch of salt. Start adding the oil very slowly, literally a drop at a time – if you go too quickly the mayonnaise will split. Keep adding the oil in a very slow, fine stream until the mixture is really thick. Stir in the pastis, chives and fennel herb and add more salt if required. Set aside. To make the mayonnaise, in a bowl or food processor, whisk together the egg yolk, vinegar and a pinch of salt. Start adding the oil very slowly, literally a drop at a time – if you go too quickly the mayonnaise will split. Keep adding the oil in a very slow, fine stream until the mixture is really thick. Stir in the pastis, chives and fennel herb and add more salt if required. Set aside. When ready to cook the seabass, preheat the grill to medium. Put the fish on a grill rack and cook for 6–8 minutes, or until just cooked (they should be cooked through without having to turn them over). Use the crispy, browned side as the presentation side. When ready to cook the seabass, preheat the grill to medium. Put the fish on a grill rack and cook for 6–8 minutes, or until just cooked (they should be cooked through without having to turn them over). Use the crispy, browned side as the presentation side. Carefully lift the fish off the grill and serve with the fennel mayonnaise and some boiled new potatoes and salad. Carefully lift the fish off the grill and serve with the fennel mayonnaise and some boiled new potatoes and salad. Recipe tips To barbecue the sea bass, light the barbecue 40 minutes before you want to cook. Barbecue the fish for 5–7 minutes. Sprinkle each fish with a teaspoon of the pastis, then carefully turn over and cook for a further 5-7 minutes, until they are cooked through right to the backbone. If fennel herb is not available, you could use fennel fronds or dill.