Sea bass with mayonnaise on plate

Sea bass with wild garlic mayonnaise

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(1 ratings)

Prep: 15 mins Cook: 5 mins

More effort

Serves 6 - 8

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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (8)

  • kcal381
  • fat35g
  • saturates4g
  • carbs1g
  • sugars0.4g
  • fibre0.3g
  • protein16g
  • salt0.4g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp Dijon mustard
  • 3 anchovies


  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.

  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.

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Comments, questions and tips

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Hayley Elliott's picture
Hayley Elliott
9th May, 2020
I had a go at this but winged it a bit as I didn't have any anchovies but instead used a few drops of fish sauce then added a few pinches of flour to thicken. Taste wise it was actually very nice. Only problem I had was I found all the oil settled into the well below the blades of the blender so was a real pain to get the oil and garlic leaves out then during the sieving process I was getting worried about the amount of oil actually going into the jug, was not alot at all, debating giving up at this point but perservered and have to say it was very nice albeit alot of mess for a couple of small blobs. Not sure if I will brave the mess again to try with anchovies, maybe 1 day when ime prepared for the washing up.
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