- Preheat the grill to medium. Brush the seabass fillets with oil, slash the skin side 3 or 4 times with a sharp knife and season with salt. Place skin side up, under the grill until the skin browns and crisps up. Turn over and cook for 1 minute, flesh side up.
- Mix together the fennel, onion, radishes, capers, herbs, lemon juice and mayonnaise.
- Cut the seabass fillets in half and serve with the baked potatoes and salad.
Cook the seabass on a preheated BBQ grill if the weather allows.