Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, pan fried sea bass, chargrilled asparagus & lemon dill butter. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Pan fried sea bass, chargrilled asparagus & lemon dill butter is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Pan fried sea bass, chargrilled asparagus & lemon dill butter is something which I’ve loved my entire life.
Pan Fried Sea Bass With Chargrilled Vegetables Cooking With Benji: There is nothing better than a simply cooked piece of fish and simply cooked vegetables, throw in a cheat sauce and your lunch is ready in no time at all. Season well with salt and pepper and serve with warm bread to mop up the juices.
To get started with this recipe, we must prepare a few components. You can cook pan fried sea bass, chargrilled asparagus & lemon dill butter using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pan fried sea bass, chargrilled asparagus & lemon dill butter:
- Take 2 Sea bass fillets
- Take 200 g Asparagus
- Make ready 80 g unsalted butter
- Take 1 lemon
- Take Fresh dill
- Prepare Rapeseed oil
- Prepare Olive oil
Season the fillets with some salt and pepper. Using a fish slice, press down on the fillets to prevent curling and to ensure even cooking of the skin The Best Pan Seared Sea Bass Recipes on Yummly Pan Seared Sea Bass With Warm Spinach Salad, Pan-seared Sea Bass With Asparagus And Black Rice, Pan Seared Sea Bass With Warm Spinach Salad. Melt the butter in a large frying pan.
Steps 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.
Fry sea bass, turning once halfway through cooking time. In a small saucepan, gently melt the butter. Wash whichever kind of asparagus you're using, with their woody ends snipped off. Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they're ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil.
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