Sea bass with wild garlic mayonnaise

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

  • Prep:15 mins
    Cook:5 mins
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 381
  • fat 35g
  • saturates 4g
  • carbs 1g
  • sugars 0.4g
  • fibre 0.3g
  • protein 16g
  • salt 0.4g


  • 1 tbsp olive oil
  • 4 sea bass fillets
  • lemon wedges, to serve
  • 200g vegetable oil
  • 100g wild garlic leaves, chopped
  • 1 egg, yolk only
  • 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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