Sea bass with wild garlic mayonnaise
By Tom Kerridge
Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead
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Prep:15 mins
Cook:5 mins
- Serves 8
- More effort
Nutrition per serving
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kcal 381
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fat 35g
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saturates 4g
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carbs 1g
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sugars 0.4g
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fibre 0.3g
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protein 16g
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salt 0.4g
Ingredients
- 1 tbsp olive oil
- 4 sea bass fillets
- lemon wedges, to serve
- 200g vegetable oil
- 100g wild garlic leaves, chopped
- 1 egg, yolk only
- 1 tbsp Dijon mustard
- 3 anchovies
Method
To make the wild garlic mayo, heat the oil in a pan, then tip into a blender with the wild garlic. Blend for 2 mins, then pass the oil through a sieve into a jug. Put the yolk in a medium bowl with the mustard. Gradually whisk the green oil into the yolk until it thickens. Whisk in the anchovies and a pinch of salt. Put in the fridge. Can be made a day ahead.
Heat the oil in a non-stick frying pan and add the fish, skin-side down. Season with salt and cook over a medium heat for 4 mins, pressing down with a spatula, until the flesh has changed colour and the edges look golden. Turn over and cook for another 1 min. Once cooked, put on a serving plate, spoon on the mayo and serve with lemon wedges.
