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SET UP YOUR EGG
Set up your EGG for direct cooking with the Stainless Steel Grid ontop of the ConvEGGtor basket. Your target temperature is 200°C.
Remove the zest from one of the lemons and set aside. Slice all three lemons into circles, around 1-2cm thick. Slice the fennel bulb lengthways into strips. Once the target temperature has been reached, lay the fennel, herbs and most of the lemon circles around the Stainless Steel Grid to act as a bed for the fish.
COOK YOUR FISH
Drizzle olive oil and sea salt all over and inside the cavity of the sea bass. Place the fish onto its bed of aromatics, then top with the remaining lemon rounds. Drizzle with more olive oil and a little more salt.
Close the Dome and cook for around 20 minutes until the fish reaches an internal temperature of 60°C. Remove from the EGG and leave to rest for at least 5 minutes.
De-bone and skin the fish and place onto a platter along with any jammy pieces of roasted fennel and herbs that haven’t been scorched. Drizzle with olive oil, fresh lemon zest and sea salt before serving.
