Recommendation to Homemade Yummy Pan fried sea bass, chargrilled asparagus & lemon dill butter
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To make an unforgettable Pan fried sea bass, chargrilled asparagus & lemon dill butter, below are the components required:
- Use 2 of Sea bass fillets.
- Get 200 g of Asparagus.
- Use 80 g of unsalted butter.
- You need 1 of lemon.
- Take of Fresh dill.
- Provide of Rapeseed oil.
- Provide of Olive oil.
After preparing the materials, now you are good to make your tasty Pan fried sea bass, chargrilled asparagus & lemon dill butter by following the instructions on this section:
- 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..
Lightly dredge a fish in the flour and carefully place it in the hot oil; it should sizzle. Serve the fillets with the light saffron cream sauce and blanched asparagus. Divide the ratatouille between the plates and top with the sea bass. Drizzle with basil oil, a little extra virgin olive oil and serve with crisp basil leaves. For the sea bass, sprinkle the flour onto a plate and season to taste with the salt and freshly ground black pepper.
Recipe : Pan fried sea bass, chargrilled asparagus & lemon dill butter
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