Recipe courtesy of Wolfgang Puck and Jennifer Naylor

Whole Seabass with Fennel and Orange Zest

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  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 3 servings
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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

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


  1. 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.
  2. Roast fish in wood burning oven or home oven preheated to 400 degrees. Cook for 10 to 15 minutes, until just cooked through.
  3. Place whole fish on serving platter over bed of shaved fennel tossed with Clementine Vinaigrette. Garnish with fennel fronds and fresh market vegetables.

Clementine Vinaigrette:

  1. 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.