Seabass With Asparagus
This recipe brings together tender sea bass fillets, vibrant asparagus spears, and a flavorful mix of garlic, chili, lemon, and thyme. The combination of crispy fish skin, caramelized asparagus, and zesty aromatics creates a dish that is both visually appealing and bursting with delightful flavors. Serve this dish with a side of warm bread to savor every last drop of the delicious juices.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 red or green chilli, deseeded and finely chopped
- 1 clove garlic, crushed
- 1 lemon, juiced
- 1 small bunch of fresh thyme leaves
- 12 asparagus spears
- 2 fillets of sea bass
Instructions
- Heat the olive oil in a large, heavy bottomed frying pan over a medium heat before adding the crushed garlic and fresh chilli. Fry very gently for a few minutes, do not let the garlic burn.
- Lightly score the skin of your sea bass and add skin-side down to the pan with the garlic and chilli
- Add the asparagus and gently coat in the juices, fry for a couple of minutes before turning the fish over and keeping the asparagus spears moving.
- When the fish skin is crispy and the asparagus has started to caramelise, squeeze over the juice of half a lemon and sprinkle with thyme, make sure all the ingredients in the pan are well coated with the flavoured oil, chilli pieces, garlic, lemon juice and thyme.
- Place each piece of sea bass onto a bed of 6 asparagus spears and drizzle with the juices from the pan. Season well with salt and pepper and serve with warm bread to mop up the juices.
Yield
Serves 2
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