BBC chef Tom Kerridge introduces a new way to feed friends.
Sea bass with wild garlic mayonnaise
I love crispy pan-fried fish skin, but the fish here can also be grilled skin-side up if you prefer. Wild garlic is in abundance right now, but if you can’t find it, just use basil instead.
SERVES 6-8
PREP 15 mins
COOK 5 mins
MORE EFFORT
1 tbsp olive oil
4 sea bass fillets
lemon wedges, to serve
For the wild garlic mayonnaise
200g vegetable oil
100g wild garlic leaves, chopped
1 egg yolk
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.
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