
Sea bass with wild garlic mayonnaise
- Tom Kerridge
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Serves 6 - 8
More effort
Prep: 15 mins
Cook: 5 mins
A star rating of 2.3 out of 5.4 ratingsRate
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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
Gluten-free
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Make this recipe for sea bass with wild garlic mayonnaise, then check out more wild garlic recipes.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
4 sea bass fillets
-
lemon wedges
to serve
For the wild garlic mayonnaise
-
200g vegetable oil
-
100g wild garlic
leaves, chopped
-
1 egg
yolk only
-
1 tbsp Dijon mustard
-
3 anchovies
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Nutrition: per serving (8)
- kcal381
- fat35g
- saturates4g
- carbs1g
- sugars0.4g
- fibre0.3g
- protein16g
- salt0.4g
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Method
-
step 1
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.
-
step 2
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.
Recipe from Good Food magazine, March 2019
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A star rating of 2.3 out of 5.4 ratings
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