Ingredients

3 (1 to 1 1/4 pound each) whole sea bass
6 cloves garlic
1 to 2 heads fennel, fronds removed and reserved, for garnish
1/4 cup extra virgin olive oil
1 orange, zested
Salt and pepper, to taste
Clementine Vinaigrette, recipe follows

Directions

Scale and gut whole
fish. Stuff with garlic cloves and fennel fronds and marinate with olive oil and freshly
grated orange zest. Season fish generously with salt and pepper and place on grill over
hot fire. Turn fish and grill on second side.
Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15

minutes, until just cooked through.
Place whole fish on serving platter over bed of shaved fennel tossed with Clementine
Vinaigrette. Garnish with fennel fronds and fresh market
vegetables.

Ingredients

Clementine Vinaigrette:
1 1/2 cup clementine juice
1/2 cup champagne vinegar
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
1 tablespoon shallots, chopped
2 cups extra virgin olive oil
Salt and pepper, to taste

Directions

Reduce clementine juice over low
flame until it becomes syrup. Cool. Combine with vinegar, herbs, and shallots in a small
mixing bowl and slowly whisk in olive oil to emulsify. Season with salt and pepper, to
taste.