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BBQ Whole Seabass with Pernod and Fennel
Light the barbecue 40minutes before you are ready to cook. Slash each fish 4 or 5 times down each side. Rub them with the oil and season well with the salt and pepper on the outside and inside the gut cavities. Push some of the fennel herb into the gut cavity of each fish. Place the fish in a wire clamp and barbecue the fish for 6 - 8 minutes. Sprinkle each one with about 1 teaspoon of pernod, carefully turn over the wire clamp and cook for another 6 -8 minutes until they are cooked right through to the backbone. Sprinkle with the rest of the Pernod. Lift the fish on to a warmed serving plate and serve with the fennel mayonnaise and some boiled new potatoes.