Sea bass with wild garlic mayonnaise

• olive oil↗1 tbsp tbsp
• sea bass fillets↗4
• lemon wedges

  to serve

• vegetable oil↗200g g
• wild garlic↗100g g

  leaves, chopped

• egg↗1

  yolk only

• Dijon mustard↗1 tbsp tbsp
• anchovies↗3

Step-by-step instructions

1. 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. 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.