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

  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
  2. the water and keep warm with the tomatoes.
  3. 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
  4. salt and add the chopped basil.
  5. 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
  6. another 2 minutes or until the flesh flakes with gentle pressure from your finger.
  7. 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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