Sea bass with asparagus & Jersey Royals

• egg yolks↗2 2
• zest and juice ½ lemon

  plus extra wedges to serve

• garlic clove↗1 1

  crushed

• olive oil↗250ml/ 9fl oz 250ml/ 9fl oz

  plus extra for drizzling

• Jersey Royal potatoes↗500g/ 1lb 2oz 500g/ 1lb 2oz
• asparagus↗500g/ 1lb 2oz 500g/ 1lb 2oz

  trimmed

• small bunch chives

  snipped

• extra-virgin olive oil↗3 tbsp 3 tbsp
• thyme↗3 3

  sprigs, leaves picked

• garlic cloves↗2 2

  thinly sliced

• 4 x 140g/5oz sea bass

  fillets

Step-by-step instructions

1. 1

   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.

2. 2

   Put the Jersey Royal 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. 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. 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 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.

5. 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.