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.
Serves: 4
Ingredients
2 tbsp extra virgin olive oil
4 wild sea bass fillets (about 150g each)
Aioli
2 egg yolks
1 lemon, juice
2 garlic cloves, peeled and crushed
90ml extra virgin olive oil
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
Method
- 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.
- 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.
- 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.
Drinks recommendation
Good muscadet will set off the different flavours here.