Sea Bass with Asparagus, Cherry Tomatoes and Basil Butter

by Seas the Day.  Recipe supplied by The Seal,  Selsey.

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

1. 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.
2. 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.
3. 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.
4. 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.