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The ingredients needed to cook Pan fried sea bass, chargrilled asparagus & lemon dill butter:
- Provide 2 Sea bass fillets
- You need 200 g Asparagus
- Prepare 80 g unsalted butter
- Provide 1 lemon
- Use Fresh dill
- Prepare Rapeseed oil
- Prepare Olive oil
Instructions to make Pan fried sea bass, chargrilled asparagus & lemon dill butter:
- Cut the butter into cubes, place in a bowl and leave to soften at room temperature. Once softened add 1 tbsp of chopped fresh dill, zest of 1 lemon and 1 tbsp of lemon juice, combine and mix well.
- Spoon the butter mixture onto cling film. Wrap the cling film over, roll and twist at each end. Place the butter in the fridge to firm up.
- Scale and debone each fish. Cut each fish in half. Make 3 incisions in each one. Season with sea salt and cracked black pepper.
- Cut the woody ends off the asparagus. Season with sea salt and black pepper. Add olive oil and mix.
- Heat a griddle pan and frying pan. Add rapeseed oil to the frying pan
- Cook the asparagus in the griddle on a high heat for 6 minutes, turning half way.
- Place the sea bass skin side down in the frying pan. Press down on the fillets to prevent from curling. Cook on medium heat 3/4 minutes until the skin is crispy. Turn over and turn the heat right down or off and cook for a further minute.
- Remove the butter from the fridge. Cut a few slices and add to a small saucepan and heat on a low heat until melted.
- To serve. Place the asparagus in the middle of the plate. Drizzle over some of the melted butter. Place the fillets on top, drizzle over the fish with the butter and around the plate. Garnish with fresh dill or parsley and serve with sauté or baby new potatoes.
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