BBQ Seabass with Aioli

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Delicious Aioli sauce to jazz-up your BBQ grilled Sea-bass, with Hellmann's mayonnaise

Ingredients

  • 4 fresh whole sea bass (cleaned, scaled and gutted)
  • 3 tablespoons olive oil
  • pepper
  • 1 fennel bulb
  • 1 small red onion, finely chopped
  • 2 tomatoes, diced
  • 1 fresh red chilli, finely chopped
  • 1 small bunch of parsley, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon red wine vinegar
  • 4 dollops Hellmann's Real Mayonnaise
  • 1 teaspoon English mustard
  • 1 garlic clove, crushed
  • 1 lemon

Nutritional information

 

Amount per serving

Energy (kcal)

509kcal

Energy (kJ)

2129kJ

Protein (g)

56.9g

Carbohydrate incl. fibre (g)

8.6g

Carbohydrate excl. fibre (g)

5.8g

Sugar (g)

2.6g

Fibre (g)

2.8g

Fat (g)

26.7g

Saturated fat (g)

4.4g

Unsaturated fat (g)

20.7g

Monounsaturated fat (g)

16.2g

Polyunsaturated fat (g)

4.4g

Trans fat (g)

0.0g

Cholesterol (mg)

123mg

Sodium (mg)

247mg

Salt (g)

0.62g

Vitamin A (IU)

1410IU

Vitamin C (mg)

29.5mg

Calcium (mg)

72mg

Iron (mg)

1.91mg

Potassium (mg)

1153mg

Method

  • 1 Preheat the oven to 210°C, 200°C fan, Gas mark 7.
  • 2 With a sharp knife, score the sea-bass flesh 3 times on each side. Place the sea-bass in a shallow non-stick baking tray and drizzle over the olive oil. Season with pepper.
  • 3 Place the sea-bass in the oven for 8-10 minutes or until the flesh pulls away from the bone.
  • 4 While you are waiting for the sea-bass to cook, cut the fennel bulb in half and then shred as finely as possible.
  • 5 Place the fennel in a medium sized bowl, add the red onion, tomato, chilli, parsley, extra virgin olive oil and red wine vinegar. Season with pepper and mix well.
  • 6 In a small bowl mix together the mayonnaise, garlic and mustard.