Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, pan fried sea bass, chargrilled asparagus & lemon dill butter. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. Melt butter or ghee in a large skillet over medium-high heat.
Pan fried sea bass, chargrilled asparagus & lemon dill butter is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Pan fried sea bass, chargrilled asparagus & lemon dill butter is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have 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
- Prepare 200 g Asparagus
- Make ready 80 g unsalted butter
- Take 1 lemon
- Prepare Fresh dill
- Prepare Rapeseed oil
- Prepare Olive oil
Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. In a small saucepan, gently melt the butter. Pan Seared Chilean Sea Bass with a White Wine, Lemon and Dill Butter Sauce.
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.
In a small saucepan, gently melt the butter. Pan Seared Chilean Sea Bass with a White Wine, Lemon and Dill Butter Sauce. Served with Grilled Asparagus and a Creamy Parmesan Risotto. Chilean Sea Bass with a White Wine, Lemon and Dill, Butter. Wash whichever kind of asparagus you're using, with their woody ends snipped off.
So that’s going to wrap it up for this special food pan fried sea bass, chargrilled asparagus & lemon dill butter recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
