BBQ Whole Seabass with Pernod and Fennel

4 x 450 - 550g (1 -1 ¼ lb) Seabass - trimmed and cleaned
2 tablespoons olive oil
1 large bunch fennel herb
3 tablespoons Pernod (optional)
1 quantity Fennel Mayonnaise
Salt and freshly ground black pepper

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.