PAN-ROASTED SEA BASS SERVED WITH ASPARAGUS AND MINT SALAD BY STEVEN DOLBY
(Serves 2-3 people)
ASPARAGUS AND MINT SALAD
160g Asparagus (washed and ends trimmed)
20g Red onion (thinly sliced)
2 Green onions (sliced)
2 Radishes (sliced)
20g Grated carrot
1 1/2 Tbsp fresh mint (chopped)
1 Tbsp balsamic vinegar
1 Tsp Lemon juice
3 Tbsp olive oil
Salt & ground black pepper (to taste)
OTHER INGREDIENTS
11 oz Chilean Sea Bass
Things You Will Need
Ice bath bowl
Ice bath bowl
Directions
1. Preheat oven to 450F.
2. In a pot, boil water add a pinch of water, add in the asparagus and boil for minute. Transfer to ice bath and allow to cool.
1. Preheat oven to 450F.
2. In a pot, boil water add a pinch of water, add in the asparagus and boil for minute. Transfer to ice bath and allow to cool.
MAKING
3. In a bowl, place onion, add asparagus, green onion, radishes, carrot, mint, balsamic vinegar, lemon juice and olive oil. Season with salt and pepper, mix well and refrigerate.
4. Season the sea bass with salt and drizzle with olive oil, place in a heated pan, skin side down and cook for 5 minutes, flip and cook in oven at 450F for 8 minutes. Squeeze lemon juice and allow to rest for 1 to 2 minutes.
3. In a bowl, place onion, add asparagus, green onion, radishes, carrot, mint, balsamic vinegar, lemon juice and olive oil. Season with salt and pepper, mix well and refrigerate.
4. Season the sea bass with salt and drizzle with olive oil, place in a heated pan, skin side down and cook for 5 minutes, flip and cook in oven at 450F for 8 minutes. Squeeze lemon juice and allow to rest for 1 to 2 minutes.
SERVING
5. Serve sea bass with the prepared salad.
5. Serve sea bass with the prepared salad.
