Pan-Seared Sea Bass with Green Herb Sauce

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Pan-Seared Sea Bass with Green Herb Sauce

Course Main Course Cuisine American

Ingredients

• 2 sea bass fillets (6–8 oz each), skinless
• salt
• black pepper freshly ground
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 bunch asparagus trimmed
• ½ cup fresh parsley
• ¼ cup fresh chives or basil
• 1 small garlic clove
• ½ lemon zested
• 1–2 tbsp lemon juice
• ¼ cup extra virgin olive oil (for sauce)
• microgreens or fresh herbs for garnish (optional)
• pink peppercorns cracked (optional)

Instructions

1. Prepare the herb sauce by combining parsley, chives (or basil), garlic, lemon zest, lemon juice, and olive oil in a blender or food processor. Blend until smooth. Season lightly with salt and pepper and set aside.
2. Heat 1 tablespoon olive oil in a pan over medium heat. Add asparagus and cook for 4–6 minutes, turning occasionally, until tender but still bright green. Season with salt and remove from the pan.
3. Pat the sea bass fillets dry and season both sides with salt and freshly ground black pepper.
4. Heat olive oil in a nonstick or stainless-steel pan over medium-high heat. Add the sea bass and sear for 3–4 minutes per side, until golden and just cooked through.
5. Add butter during the last minute of cooking and spoon over the fish to finish.
6. To serve, spoon the green herb sauce onto each plate. Arrange asparagus on top and place the sea bass fillet over the vegetables. Garnish with microgreens and cracked pink peppercorns if desired.