Here we will be roasting a whole sea bass on a bed of fennel. This guarantees the fish won’t stick to the bars of the grill. It also imparts that beautifully summery aniseed aroma onto the fish while it cooks. Remove your bass from the fridge 1-2 hours before cooking.
SET UP YOUR EGG
To roast the sea bass, set up your EGG for indirect cooking. Your target temperature is 180°C – 200˚C.
PREPARE YOUR FISH
Slice the lemon into rounds and roughly chop your fennel stems and fronds. Place 3-4 lemon slices inside the fish, along with some fennel fronds. Season the cavity with olive oil, salt and pepper. On the top and bottom side of the fish, make 3-4 slashes 5mm in depth, aligned with the side of the fish. Rub the fish all over with olive oil.
ROAST YOUR FISH
When your EGG is up to temperature, burp the EGG. Lay down your bed of fennel stems and fronds, then place the sea bass on top. Place more fennel fronds into the incisions you have made and arrange the remaining lemon slices on top of the fish. Close the EGG.
Roast for 15 minutes, burp the EGG and open the sparkling wine. With your thumb over the top, shake the bottle so that it sprays the fish with a fine mist of wine. This will not just make the fish ultra-moist, it will provide extra sweetnes and acidity. Close the dome.
After another 10 minutes, or when the fish reaches an internal temperature of 62°C, remove the fish with a wide spatula onto a serving board or platter. Portion in front of your guests at the table with a glass of the bubbles.