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Seabass with Asparagus & Jersey Royals Printer Friendly Copy
seabss_asparagus_jersey_royals  
Serves 4 Prep  25 mins Cooking 25 mins More effort  
      My rating rating5

Ingredients

Make your own mayo
2 egg yolks
zest & juice ½ lemon, + extra wedges to serve
250ml olive oil, plus extra for drizzling

or use bought mayonnaise


500gJersey Royal potato
500g asparagus, trimmed
small bunch chives, snipped
For the sea bass
3 tbsp extra-virgin olive oil
3 thyme sprigs, leaves picked 
4 x 140g sea bass fillets








  1. Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine. 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 or use bought readymade bought mayonnaise

  2. 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.

  3. 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.

  4. 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 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.

  5. 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.

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