Ingredients

• bunch fresh flatleaf parsley
• leaves only
• 700ml/1pint 4fl oz vegetable oil
• 2 free-range egg yolks
• 110ml/3½fl oz white wine vinegar
• 1 tbsp English mustard
• 1 lemon
• juice only
• 150ml/4½fl oz extra virgin olive oil
• 250g/9oz walnuts
• 1 garlic clove
• 2 sprigs fresh thyme
• leaves picked
• 15g/½oz fresh black truffle
• 10g/¼oz parmesan
• grated
• 2 tsp white truffle oil
• 4 sea bass fillets
• pin bones removed
• 1 lemon
• zest only
• 2 tbsp extra virgin olive oil
• 2 red endive
• leaves separated and placed into iced water
• 10g/½oz parsley micro cress

Directions

• For the parsley mayonnaise
• blend the parsley and vegetable oil in a blender until smooth. (This will take 1-2 minutes.)
• Blend the egg yolks
• vinegar and mustard in a food processor until well combined. With the motor running
• slowly add the parsley oil to form a thick mayonnaise.
• Season with salt
• freshly ground black pepper and a squeeze of lemon juice.
• For the walnut truffle pesto
• heat the olive oil and walnuts in a frying pan over a medium heat for 4-5 minutes
• or until golden brown. Set aside to cool.
• Blend the cooled walnuts and olive oil
• thyme
• garlic
• truffle
• parmesan and white truffle oil in a food processor until smooth.
• For the seabass
• preheat the oven to 200C/400F/Gas 6 and place a large oven tray in the oven. Cut out four 10cm/4in squares of greaseproof paper.
• Slice the seabass fillets at an angle into 0.5cm/¼in thick slices. Divide the slices between the squares of greaseproof paper
• overlapping each slice slightly.
• Season with salt and lemon zest and drizzle over the olive oil.
• Place the sea bass slices onto the preheated baking tray and roast for 2-3 minutes.
• Drain the endive leaves
• pat dry and toss with some of the truffle pesto.
• To serve
• place the seabass into the centre of serving plates and drizzle a little parsley mayonnaise over the top. Arrange the endive leaves around the edge and scatter over the parsley cress.