Grilled Sea Bass with Fennel and Pastis

• 2 pieces Sea bass fillet, skin on
• 1 tsp Fine sea salt
• 2 tbsp Olive oil
• 1 medium Fennel bulb
• 1 clove Garlic
• 45 ml Pastis
• 1 medium Lemon
• ½ tsp Black pepper
• 60 ml Water

1. Trim the fennel, then slice it thinly. Finely grate the garlic, then zest the lemon and squeeze the juice.
2. Heat the grill to medium-high. Pat the sea bass dry, rub with 1 tbsp olive oil, then season all over with most of the fine sea salt and the black pepper (if using).
3. Grill the sea bass, skin-side down first, for 3 to 5 minutes until the skin releases easily and is lightly charred. Turn and grill for 1 to 3 minutes more, until just opaque and the flesh flakes easily.
4. While the fish grills, warm the remaining 1 tbsp olive oil in a large frying pan over medium heat. Add the fennel and a pinch of the remaining fine sea salt, then sauté for 6 to 8 minutes until tender and lightly golden, stirring often.
5. Stir in the garlic for 30 seconds until fragrant. Carefully pour in the pastis and let it bubble for 1 minute, then add the water and simmer for 2 minutes to make a glossy pan sauce.
6. Take the pan off the heat and stir in the lemon zest and lemon juice. Taste and adjust with the remaining fine sea salt, then spoon the fennel and pan juices over the grilled sea bass to serve.

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