Serves 4
Ingredients:
4 fillets of sea bass 150g per portion
2 tbsp olive oil
Sea salt and pepper
2 bunches asparagus
50g butter
1/2 lemon
Method:
Add water to a large deep pan, heat water till boiling point.
Add the salt, then snap the asparagus in half.
Place the top halves into the boiling water, you can use the bottom half for a delicious parmesan cheese and asparagus risotto.
Cook the asparagus for 3 minutes in the salted water, then remove from the heat and drain in a colander.
Run the drained asparagus under a cold water tap for a couple of minutes to stop the cooking process, once cooled leave to drain as it’s important the asparagus is not too wet when grilling.
Preheat a non-stick grill pan on medium heat.
Pat the asparagus dry with some kitchen towel, then place on a dinner plate.
Drizzle with olive oil and season with salt and pepper before place into the grill pan.
Cook one side for 3 minutes, don’t be tempted to move them around just let then sear on the grill for maximum flavour.
Push the asparagus over to one and place the sea bass into the pan skin side down and continue to cook for 5 minutes, then turn the fish over and add the butter and lemon juice.
Cook for a further 2 minutes, then leave to rest for 2-3 minutes to finish cooking and allow the fish to rest.
