Loch Fyne's Whole Roast Seabass with Lemon and Thyme, Aioli and Heritage Potatoes

A fresh and simple dish to show how easy it is to cook a whole fish.

A roasted whole sea bass with aioli and potatoes. Image supplied by Loch Fyne.
Everyday Cook

Skill level


Cooking time

Quick and easy


Serves 2

  • 2 seabass 300-400g
  • 10g thyme
  • 1 lemon
  • 300g Heritage potatoes
  • 40ml olive oil
  • Salt
  • Pepper
  • 20g butter
  • 20 watercress
  • 2g parsley, chopped
  • 50ml pastuerized egg yolk
  • 10g Dijon mustard
  • 10ml white wine vinegar
  • 10g garlic, minced
  • 250ml olive oil


  1. Cover the potatoes in cold water, add a good pinch of salt and bring to the boil. Lower the heat and simmer for 20-25 minutes until tender, set aside.
  2. Make three shallow scores on each side of the seabass flesh. Slice the lemon and place into the cavity of the fish with the thyme. Lightly oil and season the fish, lay on a tray and place into a preheated oven for 12-14 minutes until cooked.
  3. Meanwhile, make the aioli. Add the egg yolk, mustard, vinegar and garlic to a food processor and blitz for 1-2 minutes to ensure it's combined. Very slowly and in a constant stream, drizzle in the 250ml of olive oil, checking occasionally to ensure it is properly emulsifying. When it's fully combined, you should have a silky, garlicky aioli. If you prefer it looser, add a splash of water and blend for 10 seconds.
  4. To serve, lay the fish on the plate beside a pot of aioli and a small handful of watercress, drizzle over a glug of good quality olive oil. Halve the potatoes and toss with the butter seasoning, finishing them with the chopped parsley.
Recipe supplied by Loch Fyne
Loch Fyne Seafood and Grill logo

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