Pan-Seared Sea Bass with Asparagus

Method

• Pan-Seared Sea Bass with Asparagus — Step-by-Step Method
• Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper
• Snap or trim the woody ends from the asparagus spears, discarding the tough stems
• Mince the garlic cloves finely
• Chop the fresh parsley until evenly fine
• Heat 1 tablespoon olive oil in a large nonstick or stainless skillet over medium-high heat
• When the oil shimmers, add the sea bass fillets, skin-side down if skin-on
• Press gently for 10 seconds to prevent curling, then sear undisturbed for 3–4 minutes, until golden and crisp
• Flip the fillets carefully with a spatula and cook on the other side for 2–3 minutes, until just opaque in the center
• Transfer cooked sea bass to a plate and tent loosely with foil
• Add the remaining 1 tablespoon olive oil to the same skillet
• Add asparagus to the pan, season lightly with salt and pepper, and sauté for 2–3 minutes, tossing occasionally
• Add the butter and minced garlic to the pan with the asparagus and sauté for 1 more minute, allowing the asparagus to become bright green and slightly tender and the garlic fragrant but not burnt
• Pour in the lemon juice and toss asparagus to deglaze the pan, scraping up any browned bits if present
• Return sea bass fillets to the pan for 30 seconds to warm and coat lightly in the lemon butter
• Remove pan from heat
• Arrange asparagus spears on warmed plates as a bed
• Place sea bass fillets on top of asparagus
• Drizzle the pan juices evenly over fish and vegetables
• Sprinkle chopped fresh parsley over the fillets just before serving
• Serve immediately, optionally with extra lemon wedges for additional brightness