Sea bass fillet club sandwich


  • 4 sea bass fillets (skin off)
  • juice and zest of 1 lemon
  • 12 slices of multi-grain bread
  • 1 tbsp olive oil
  • 6 tbsp aioli
  • 1 finely-sliced cucumber
  • 4 tbsp wholegrain mustard
  • 1 cup rocket and baby spinach
  • 1 cup pea sprouts
  • 4 large, finely-sliced radishes
  • salt and freshly-ground pepper
  • 2 garlic cloves
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 4 tsp lemon juice
  • ½ cup olive oil
  • 6 tbsp sunflower oil


  1. Remove the skin from the fillets.
  2. Cut into strips and place into a bowl the lemon juice and zest, olive oil, salt and freshly-ground pepper. Set aside for 5 minutes.
  3. Toast the bread in a toaster (or frying pan).
  4. For the aioli Crush the garlic with a little salt.
  5. Beat the yolk with the lemon juice and mustard in the blender and while the blender is running, slowly add the oils and keep blending continuously.
  6. Lastly, add the crushed garlic.
  7. Brush aioli on 4 slices of bread.
  8. Divide rocket, baby spinach leaves, and half of the fish
  9. Brush wholegrain mustard on 4 slices of bread and divide the sprouts and radishes.
  10. Place the remaining fish on top and then the 4 slices of bread with aioli.
  11. Secure two toothpicks in each sandwich and cut into two triangular or rectangular pieces.
  12. Serve with vegetable chips.