Sea Bass Fillets With White Asparagus And Tomatoes
- 4 x 200 g sea bass fillets
- 2 tbsp plain flour
- 1 kg white asparagus
- 60 g pine nuts
- 5 tbsp olive oil
- 25 g butter
- 1 large onion, sliced
- 500 g tomatoes, halved
- large handful rocket leaves
- Pat the fish dry with paper towels. Season the flour with salt and pepper and sprinkle it on the fish to coat. Cook the asparagus in boiling water for 8-10 mins or until just tender. Drain thoroughly.
- Toast the pine nuts in a large dry frying pan and slide out onto a plate. Heat 2 tbsp of the oil in the pan and fry the fish fillets skin side down for 2 mins. Flip and repeat on the other side, then remove from the pan and keep warm. Heat the remaining oil in the pan with the butter and fry the onion for 5 mins until softened. Add the tomatoes and fry for 2 mins to soften. Add the fish, asparagus and arugula to the pan to warm for a couple of mins before serving.
bass fillets, flour, white asparagus, nuts, olive oil, butter, onion, handful rocket
Taken from recipes-plus.com/api/v2.0/recipes/17161 (may not work)