On a chopping board, score the fish on both sides. Poke the garlic rounds into the incisions. Rub in the lemon zest, rosemary, fennel seed, salt and oil.
For the salad
Finely slice the fennel in a bowl. Add watercress, fresh mint and parsley. Season with extra virgin olive oil, juice of half a lemon and salt
At the barbecue:
Prepare the barbecue for indirect heat, approx. 200°C.
Roast the sea bass on a grill pan with lemon slices between the fish and metal pan. This will minimize any sticking issue
