Seabass with Lemon and Tarragon Mayonnaise

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Fish Recipe = Seabass with lemon and tarragon mayonnaise

150ml mayonnaise
½ x 25g pack fresh tarragon, roughly chopped
Zest and juice of 1 lemon
4 seabass fillets
2 tsp olive oil

Mix the mayonnaise with the tarragon, half the lemon zest and juice, and set aside.
Season the fillets and sprinkle with remaining lemon zest.
Heat the oil in a pan and cook the fillets on a high heat skin-side down for 2-3 minutes, until golden. Turn and cook for another 2 minutes, until opaque. Squeeze over the remaining lemon juice and serve with the mayonnaise, lemon wedges and watercress.