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    Sea Bass with Coriander Flowers, Rocket, Fennel and Aioli

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    Sea Bass with Coriander Flowers, Rocket, Fennel and Aioli

    Our coriander bolts at the end of summer and produces lacy flowers, which are great in a salad with fish. Add some fennel flowers, too, if you have any. The aioli can be made in advance.

    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • Aioli
    • 2 egg yolks
    • 1 lemon, juice
    • 2 garlic cloves, peeled and crushed
    • 90ml extra virgin olive oil
    • 2 tbsp extra virgin olive oil
    • 4 wild sea bass fillets (about 150g each)
    • Salad
    • 1 fennel bulb, trimmed, heart sliced
    • 200g baby spinach, cooked and squeezed
    • 20g coriander leaves and flowers
    • 12 purple basil leaves
    • 30g wild rocket
    • 2 unwaxed lemons, juice and zest of 1, 1 cut into wedges
    • 4 tbsp extra virgin olive oil


    1. For the aioli, whiz the yolks in a food processor with the lemon juice and garlic; season. With the motor on, trickle in the oil until thick. Set aside.
    2. Preheat the oven to 220°C/gas 7. Take a metal-handled frying pan that is large enough to hold all the fish (or use 2 smaller pans), place over a medium heat and pour in the olive oil. Season the fish. When the oil is hot, add the fish skin-side down. Cook for 2 minutes, turn over, then put the pan in the oven for 3 minutes.
    3. For the salad, put the fennel, spinach, coriander leaves and flowers, purple basil and rocket in a bowl. Season, add the lemon juice and zest and the olive oil. Toss; divide between 4 plates. Lay the fish alongside and top with aioli. Serve with lemon wedges.

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    Drinks recommendation

    Good muscadet will set off the different flavours here.


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