Foil-wrapped baby potatoes
These tender miniature new potatoes with a charred barbecue flavour make a deliciously simple side dish
Sea bass with wild garlic mayonnaise
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 6 - 8
Skip to ingredients
- 1 tbsp olive oil
- 4 sea bass fillets
- lemon wedgesto serve
For the wild garlic mayonnaise
- 200g vegetable oil
- 100g wild garlicleaves, chopped
- 1 eggyolk only
- 1 tbsp Dijon mustard
- 3 anchovies
Nutrition: per serving (8)
- kcal381
- fat35g
- saturates4g
- carbs1g
- sugars0.4g
- fibre0.3g
- protein16g
- salt0.4g
Method
step 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.
step 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.
