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    • Pan-Seared Sea Bass with Asparagus

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 250; Fat 14g; Carbs 7g; Protein 22g
    Pan-seared sea bass with asparagus is a classic combination of flavours that is sure to impress. This recipe offers a simple and delicious way to enjoy the fresh flavours of sea bass and asparagus. The process is easy, and the results are sure to please. The combination of olive oil, butter, garlic, lemon juice, and parsley provides a delicious flavour that is sure to tantalize your taste buds.    
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    Ingredients

    • 2 sea bass fillets
    • 2 tablespoons olive oil
    • Salt and pepper
    • 1 bunch asparagus, trimmed
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 tablespoons lemon juice
    • 2 tablespoons chopped fresh parsley

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.