SEA BASS WITH ASPARAGUS & JERSEY ROYALS

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Sea bass with asparagus & Jersey Royals image

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

Provided by Gerard Baker

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 555 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium

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