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Pan-fried seabass with asparagus and tomato

first_imgLinkedin Twitter Previous articleSolicitor remanded on continuing bailNext articleStay-at-home Donal offers advice to would-be emigrants admin WhatsApp I HAVE catalogued a number of seabass recipes in the recent past but I have to say that the simpler versions are the ones I prefer the most. Easy flavours, simple cooking and I’m not trying to sound lazy, but there are times that you should just leave well enough alone. This recipe makes for a quick tea time treat or can be jazzed up for a party showpiece. Sign up for the weekly Limerick Post newsletter Sign Up WHAT YOU NEED1 seabass fillet per person1 punnet of cherry tomatoesBunch of asparagus tips per personSalt and pepperA dash of white wineA knob of butterA dash of balsamic vinegarSome flour to coat the fish1 tsp sugarWHAT TO DOTrim and make sure the fillet is descalled. Dust with a light coating of flour and remove and shake off the excess. Halve the tomatoes and add the salt and pepper, white wine, butter, balsamic vinegar and a teaspoon of sugar and place in a medium pot and allow to reduce for 10 to 12 minutes. Meantime, take your floured and seasoned fillet of fish, keep in mind that any white fish will do for this recipe, and place in a hot pan with a little oil and butter and pan-fry on the skinside first to allow the skin crisp up nicely. Turn the fish and cook on the flesh side for one minute. Add the asparagus to the tomato mix and cover with a lid to allow the green stalks soften and cook. Serve the asparagus and the tomato as a bed to host the succulent seabass fillet. I have served this with a lemon or lime hollandaise drizzled over the top. Here’s the hollandaise recipe if you need it. for the hollandaise1 egg yolk3 tablespoons on lime juice125g melted butter1 tbsp of Dijon mustardMake the hollandaise by placing the lime juice, egg yolk and mustard in a small pan and begin to gradually whisk in the melted butter over a low heat. The mix will combine to a creamy yellow texture full of flavour. Emailcenter_img NewsPan-fried seabass with asparagus and tomatoBy admin – January 16, 2012 841 Print Facebook Advertisementlast_img read more