Pan Seared Sea Bass

Quick and easy Monday night pan seared Sea Bass finished with butter capers and Lemon, new potatoes, asparagus and left over parsley for dramatic effect!

SWANKINGREDIENTS

  • 2  Fillets of Sea Bass
  • 1 Packet of Asparagus
  • 1  Lemon
  • 1 Tbsp capers
  • Handful of new potatoes halved
  • 2 Tbsp Butter
  • 1 Tbsp Olive oil
  • Small handful of Parsley
  • Salt, Pepper to taste

This is a very simple dish and with minimal effort you can have a really impressive meal worthy of any audience. This is how you put it together.

 

METHOD

Add your potatoes to a saucepan of lightly salted water. Bring to the boil. Once boiling turn the heat down slightly and leave to gently cook until tender. Do not make the school boy error of boiling the life out of them so they are mush on the outside and raw in the middle.

Once the potatoes are nearly done you will be required to multi task. The sea bass and asparagus take 3/4 minutes to cook, so this is what you do. Add your asparagus to the pan and just cover with salted water and no more. Put onto a high heat until it starts to boil. Add the oil to your frying pan and have it on a high heat until it starts to smoke. Season the sea bass with salt and pepper and lay skin side down for two minutes. After two minutes add 1 tbsp of butter, the juice of half a lemon and the capers. Turn the fish and take off the heat. Let this sit for another minute while you drain your asparagus and potatoes. Once drained set back onto a low heat to dry for a minute. Add a small amount of butter, salt and pepper to taste.

Plate this up in a manner that pleases yourself and garnish with parsley (it does make a difference)!

P.S Do not over cook the asparagus, less cooking is more with this vegetable. Nobody likes a wilted tasteless stick of asparagus. So don't worry if you think you have under cooked it, you probably haven't.

I hope you enjoy.

Ian

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