Cass Titcombe, head chef at London's Canteen's quick and easy recipe for a delicious fish meal.


  • For the mayonnaise

  • 6 anchovy filets

  • 3 gloves of garlic

  • 2 tbs of Dijon mustard

  • 2 organic egg yolks

  • Zest if juice of one organic lemon

  • 350ml sunflower oil

  • ½ bunch chives finely chopped

  • Generous bunch of parsley

  • Fish

  • 1 whole seabass, gutted and scaled

  • Olive oil

  • Salt and pepper

  • Green salad, to serve

  • Lemon wedges, to serve


  • Mayonnaise:

  • 1.

    Blanch parsley in boiling water for 30 secs and then refresh in ice-water. Drain parsley and squeeze out liquid. Place eggs yolks, anchovy fillets, garlic, mustard and lemon in a food process blend until smooth (about 1 min). Then slowly add oil which still continuing to blend until you a thick mayonnaise.

  • Fish:

  • 1.

    Take a whole seabass (gutted and scaled by your fishmonger) and season inside and out with salt and pepper. Score both sides of the fish 3-4 times then pour some olive oil on both sides. Place fish under hot grill for 2-3 min then place the fish on a metal tray inside a pre-heated oven (200c) for about 10 min, depending on size of fish. Serve with some green salad leaves and a large wedge of lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1057kj
  • Fat Total 93g
  • Saturated Fat 13g
  • Protein 46g
  • Carbohydrate 10g
  • Sugar 1g
  • Sodium 897mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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