Sea bass with asparagus & Jersey Royals

Sea bass with asparagus & Jersey Royals

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(4 ratings)


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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Moderately easy


Serves 4

Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 2 egg yolks
  • zest and juice ½ lemon, plus extra wedges to serve
  • 1 garlic clove, crushed
  • 250ml/ 9fl oz olive oil, plus extra for drizzling
  • 500g/ 1lb 2oz Jersey Royal potato
  • 500g/ 1lb 2oz asparagus, trimmed
  • small bunch chives, snipped

For the sea bass

  • 3 tbsp extra-virgin olive oil
  • 3 thyme sprigs, leaves picked
  • 2 garlic cloves, thinly sliced
  • 4 x 140g/5oz sea bass fillets

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  1. Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
  2. Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
  3. Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
  4. For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
  5. Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.

Recipe from Good Food magazine, May 2012

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lobsterpot1's picture

Absolutely delicious.

alibeefree's picture

Have made this twice now, without the mayo second time as we thought it was horrible, it was quite a lot and not cheap to make, it went in the bin I am afraid. I added a few extra fresh veg, sugar snap peas and baby corn and it was lovely.

davandsar3's picture

I loved the idea of this recipe, but did not make the mayo. I went a bit Jamie Oliverish and added tender stem broccolli, peas and baby carrots to the potatoes and asparagus. I dressed the cooked veg with extra virgin olive oil, lemon juice and sea salt. Then served it topped with the sea bass.
Very tasty, will do again

triciatrinder's picture

I loved this recipe and it all went well, but my mayonnaise tasted dreadful, luckily I made it in advance so I could make a different sauce. I followed the instructions exactly, it obviously has to do with the quality of the olive oil I suppose.

megstar1's picture

This is so delicious. A real special meal.Highly recommended.

oskanberg's picture
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Delicious! Added a bit more lemon to the mayonnaise than suggested, went down a treat; Granny said it was the best thing she'd tasted since she drank real milk again after the war.

boolagh's picture
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Very easy mayonnaise and tasty ingredients. I just pan fried my sea bass, 2 mins on the skin side, 1 minute on the other.



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