Sea Bass With Asparagus & Jersey Royals
This flavorful recipe brings together tender Jersey Royal potatoes, perfectly cooked asparagus, and succulent sea bass fillets in a harmonious dish that is both satisfying and elegant. The creamy homemade lemon mayonnaise adds a zesty touch that ties all the elements together beautifully. Each bite is a delightful combination of textures and flavors, making this dish a true culinary experience.
— Constant Cookbook
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
- 3 tbsp extra-virgin olive oil
- 3 thyme sprigs, leaves picked
- 2 garlic cloves , thinly sliced
- 4 x 140g/5oz sea bass fillets
Instructions
- 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.
Cook Time
25M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 555 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.3 milligram of sodium
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