- 2 egg yolks
- zest and juice ½ lemon, plus extra wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 garlic clove, crushed
- 250ml/ 9fl oz olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g/ 1lb 2oz Jersey Royal potato
- 500g/ 1lb 2oz asparagus, trimmed
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- small bunch chives, snipped
For the sea bass
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.
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.
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.
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.
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.