How to Make Super Quick Homemade Pan fried sea bass, chargrilled asparagus & lemon dill butter

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, pan fried sea bass, chargrilled asparagus & lemon dill butter. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pan fried sea bass, chargrilled asparagus & lemon dill butter is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Pan fried sea bass, chargrilled asparagus & lemon dill butter is something that I’ve loved my whole life. They are nice and they look wonderful.

Season well with salt and pepper and serve with warm bread to mop up the juices. Season the fillets with some salt and pepper. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can have pan fried sea bass, chargrilled asparagus & lemon dill butter using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Pan fried sea bass, chargrilled asparagus & lemon dill butter:

1. Get 2 Sea bass fillets
2. Make ready 200 g Asparagus
3. Make ready 80 g unsalted butter
4. Make ready 1 lemon
5. Make ready Fresh dill
6. Get Rapeseed oil
7. Take Olive oil

Pan Seared Sea Bass With Warm Spinach Salad, Pan-seared Sea Bass With Asparagus And Black Rice, Pan Seared Sea Bass With Warm Spinach Salad. 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.

Instructions to make Pan fried sea bass, chargrilled asparagus & lemon dill butter:

1. 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.
2. 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.
3. Scale and debone each fish. Cut each fish in half. Make 3 incisions in each one. Season with sea salt and cracked black pepper.
4. Cut the woody ends off the asparagus. Season with sea salt and black pepper. Add olive oil and mix.
5. Heat a griddle pan and frying pan. Add rapeseed oil to the frying pan
6. Cook the asparagus in the griddle on a high heat for 6 minutes, turning half way.
7. 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.
8. Remove the butter from the fridge. Cut a few slices and add to a small saucepan and heat on a low heat until melted.
9. 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.

Fry sea bass, turning once halfway through cooking time. In a small saucepan, gently melt the butter. They make the perfect dinner party dish or simple summer lunch. Just remember to always buy from sustainable sources. The pan-fried fish is set atop an asparagus and potato hash brightened at the last minute with lemon and fresh herbs.

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