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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

    • Begin by seasoning the sea bass fillets with salt and pepper.
    • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sea bass fillets and cook for 3-4 minutes per side, or until the fish is cooked through. Remove the sea bass and set aside.
    • Add the asparagus to the skillet and cook for 3-4 minutes, or until the asparagus is tender.
    • Add the butter and garlic to the pan and cook for an additional minute. Add the lemon juice and parsley and stir to combine.
    • Return the sea bass to the pan and cook for an additional minute, or until the fish is heated through. 
    • Serve the pan-seared sea bass with asparagus immediately.