Sea bass with crab mayonnaise, roasted fennel and orange

This recipe for sea bass with crab mayonnaise uses orange to cut the sweetness of the crab. Perfectly balanced for summer eating.

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  • 1 live brown crab, about 1kg/2lb 4oz, placed in the freezer an hour before cooking
  • 2 fennel bulbs, trimmed and halved
  • sea salt and freshly ground black pepper
  • light rapeseed oil, for cooking
  • 4 x 200g/7oz filleted sea bass portions
  • 1 orange, peel and pith removed, segmented and diced
  • olive oil, to drizzle

For the mayonnaise and sauce

  • 2 eggs, yolks only
  • 1 lemon, zest, finely grated, and juice
  • 300ml/11fl oz light olive oil
  • 2 tbsp chopped tarragon
  • salt and freshly ground black pepper
  • 50ml/2fl oz double cream
  • 125ml/4fl oz crab stock