My home comforts: Barbecued whole sea bass with fennel mayonnaise 

This is my favourite way of cooking whole fish on a barbecue, but it can be quite tricky and you might want to try cooking it under a grill the first time round. What really works in this is the mayonnaise that’s flavoured with fennel herb as well as a splash of pastis and some chopped chives.

SERVES 2

2 x 450-500g sea bass, cleaned and trimmed of fin

2 tbsp olive oil

1 bunch fennel herb

2 tsp Pernod

salt and black pepper

FENNEL MAYONNAISE

1 egg yolk (at room temperature)

1 tsp white wine vinegar

150ml olive oil (not extra virgin)

½ tsp Pernod

½ tbsp finely chopped fennel herb

a few chives, finely chopped

• Preheat a barbecue or an indoor grill.
• Slash each fish 3 or 4 times down each side and rub them with olive oil. Season well, inside and out, with salt and pepper, then push some of the fennel herb into the gut cavity.
• For the mayonnaise, put the egg yolk, vinegar and a pinch of salt into a bowl or food processor and whisk together. Start adding the oil very slowly, literally a drop at a time at first. If you go too quickly, your mayonnaise will split. Then keep adding the oil in a very slow, fine stream until the mixture is really thick. Stir in the Pernod, the chopped fennel and chives. Check the seasoning, adding more salt if required, then set aside.
• Barbecue the fish for 5-7 minutes. Sprinkle each with a teaspoon of Pernod, then carefully turn them over and cook for a further 5-7 minutes until they are cooked right through to the backbone. If you’re using an indoor grill you probably won’t need to turn them over, but they may take a few more minutes. Use the browned side as the presentation side.
• Carefully remove the fish from the barbecue or grill and serve with the mayonnaise, boiled new potatoes and a green salad.

TIP You can also make this with sea bream, red mullet, snapper or john dory.