A healthy and easy-to-make recipe – perfect for busy weeknights!
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
2 Seabass fillets
12 Red cherry tomatoes
100 gms White onion
2 cloves Garlic
8 Baby carrots
8 Baby potatoes
8 Asparagus spears
Salt to taste
Black pepper to taste
1 Lemon
2 tbsp Butter
2 tbsp Olive oil
Method
First, start by preparing the vegetables. Begin by slicing the potato in half, then cut the onion and chop the garlic and asparagus.
Next, add some butter in a pan and allow it to melt. Once melted, add some olive oil. When the oil is hot, place the seabass in the pan and cook it for approximately 10 minutes. Squeeze the juice of half a lemon over the seabass during the cooking process.
In another pan, add some butter and sauté the carrots and asparagus. Then, add baby potatoes, onions, chopped garlic, and oregano. After sautéing for a few minutes, add a cup of water and cook over a high flame for 5 minutes. Then, transfer these vegetables to the pan with the fish. Then, add cherry tomatoes, crushed black pepper, and salt.
After cooking the fish and vegetables, set them aside and use the remaining mixture to create a sauce.
To create the sauce, start by adding cold butter to emulsify it. Then, incorporate half a teaspoon of lemon juice, along with a dash of black pepper and a sprinkle of salt. Combine the ingredients thoroughly to achieve a well-mixed sauce.
To serve, place the cooked seabass along with the sautéed vegetables on a plate. Pour the sauce over the fish and vegetables and serve hot.
Tips:
When cooking the seabass, ensure the pan is hot before adding the fillets to achieve a nice sear outside.
When sautéing the carrots and asparagus, avoid overcooking to maintain a slight crunch and vibrant colour.
When creating the sauce, gradually whisk the cold butter into the mixture to achieve a smooth and glossy consistency.
Squeeze the lemon juice over the seabass towards the end of the cooking process to infuse it with a fresh citrus flavour.
