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.