Sea Bass with asparagus, cherry tomatoes and basil butter
by The Seal at Selsey for Seas the Day Campaign
Serves 2
Ingredients
- 4 small Selsey sea bass fillets (sea bream is a good alternative)
- olive oil
- sea salt and ground black
- pepper
- Sides
- 12 asparagus spears
- 12 cherry tomatoes on
- the vine
- 2 tbsp pesto
Sauce:
- 5g diced shallot
- 35ml dry white wine
- 10ml white wine vinegar
- 35g unsalted butter
- Small bunch Greek basil - chopped
Method
- Preheat the grill, oil and season the tomatoes and grill until just cooked. Set to one side. Snap the tough ends off the asparagus. Bring a pan of salted water to the boil and then lightly cook for 2-3 minutes. Remove from
- the water and keep warm with the tomatoes.
- To make the sauce, place the diced shallot in a small saucepan with the wine and vinegar. Allow to reduce by two-thirds then whisk in the butter, piece by piece, until you have a smooth and shiny sauce. Sieve, season with
- salt and add the chopped basil.
- Heat a frying pan over a medium-high heat. Add the olive oil. Season the fish with salt and pepper. When the oil is hot, add the fillets skin-side down and cook for 2 minutes or until the skin is crispy. Turn over and cook for
- another 2 minutes or until the flesh flakes with gentle pressure from your finger.
- To serve, place a tablespoon of pesto on the plate, the stack the tomatoes, asparagus and finally the sea bass. Drizzle over the basil butter. Serve with new potatoes.
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