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Sea Bass with Asparagus, Cherry Tomatoes and Basil Butter

Sea Bass with Asparagus, Cherry Tomatoes and Basil Butter


This recipe was supplied to Love British Food by Sea's The Day. Find out more about them on their Facebook page.

Sea Bass with Asparagus, Cherry Tomatoes and Basil Butter

Ingredients

  • 4 small Selsey sea bass fillets (sea bream is a good alternative)
  • olive oil
  • sea salt and ground black pepper
  • 12 asparagus spears
  • 12 cherry tomatoes on the vine
  • 2 tbsp pesto
  • 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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