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

Servings

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

kcalories
555
protein
34g
carbs
22g
fat
37g
saturates
6g
fibre
4g
sugar
4g
salt
0.3g

Ingredients

  • 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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Method

  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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Comments

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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.

becreely's picture

Looks Yummy.

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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