Sea Bass With Asparagus Jersey Royals Recipes

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SEA BASS WITH ASPARAGUS & JERSEY ROYALS



Sea bass with asparagus & Jersey Royals image

Popular wild sea bass is a sustainable and delicious white fish - serve with crunchy greens and flavoursome new potatoes

Provided by Gerard Baker

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 egg yolks
zest and juice ½ lemon , plus extra wedges to serve
1 garlic clove , crushed
250ml/ 9fl oz olive oil , plus extra for drizzling
500g/ 1lb 2oz Jersey Royal potato
500g/ 1lb 2oz asparagus , trimmed
small bunch chives , snipped
3 tbsp extra-virgin olive oil
3 thyme sprigs, leaves picked
2 garlic cloves , thinly sliced
4 x 140g/5oz sea bass fillets

Steps:

  • Put the egg yolks in a large bowl with a pinch of salt and the lemon zest and juice. Whisk to combine, then add the garlic and whisk again. Slowly add the oil, whisking constantly, until the mixture thickens to a mayonnaise and all the oil is used. Taste and add salt, white pepper and additional lemon juice, if needed. Transfer to a small bowl, cover and chill until required.
  • Put the potatoes in a medium-sized pan, cover with lightly salted water, put on the lid and bring to the boil. Remove lid and cook until tender. Drain, toss with a drizzle of oil, set aside and keep warm.
  • Meanwhile, cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. Drain, then drizzle with oil and set aside to keep warm.
  • For the sea bass, heat the grill, pour 2 tbsp of the oil into a frying pan set over a medium heat, add the thyme and garlic, and cook for 1-2 mins. Sprinkle a little salt and pepper into the pan, add the fish, skin-side up, cook for 2-3 mins, then remove from the heat. Drizzle with the remaining oil, then cook under the grill for about 4 mins until the skin blisters and the fish is cooked through. Keep the fish warm while you finish the veg.
  • Thickly slice the potatoes and arrange a layer in the middle of each of 4 dinner plates. Scatter the asparagus over the potatoes, squeeze over some lemon juice and finish with a grind of black pepper. Top each plate with a fillet of sea bass, finishing with a dollop of mayonnaise and the snipped chives.

Nutrition Facts : Calories 555 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.3 milligram of sodium

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass with Asparagus image

Categories     Citrus     Fish     Soy     Vegetable     Broil     Quick & Easy     Dinner     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

Steps:

  • Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
  • Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
  • Toss together asparagus, oil, and a pinch of salt in a large bowl.
  • Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

SEA BASS WITH ASPARAGUS



Sea Bass with Asparagus image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large bunch asparagus, trimmed
2 pieces thick center-cut sea bass, skin on
Canola oil, for cooking
4 to 5 sprigs fresh parsley, finely chopped
4 to 5 sprigs fresh tarragon, finely chopped
Beefsteak tomato, concasse (peeled and seeded) and small dice
Drizzle of honey
1 large shallot, minced
1/4 cup white wine
2 small pats butter
Segments and juice collected from 1 lemon

Steps:

  • Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
  • Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
  • Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
  • Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
  • Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.

ROASTED SEA BASS WITH ASPARAGUS SAUCE



Roasted Sea Bass with Asparagus Sauce image

Categories     Fish     Vegetable     Roast     Low Fat     Low Cal     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 7

1 cup canned low-salt chicken broth
1 pound asparagus, trimmed to 6-inch lengths
1 tablespoon extra-virgin olive oil
Nonstick vegetable oil spray
4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
1 tablespoon fresh lemon juice
1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)

Steps:

  • Preheat oven to 450°F. Bring broth to boil in heavy large saucepan. Add asparagus; cover and boil until asparagus is very tender, about 8 minutes. Using slotted spoon, transfer asparagus to cutting board; reserve broth. Cut tips from asparagus and reserve. Coarsely chop remaining asparagus; transfer to processor. Add 1/2 cup reserved asparagus cooking broth and olive oil and puree until smooth, adding more cooking broth if sauce is too thick (discard any remaining broth). Season sauce to taste with salt and pepper. Return to same saucepan.
  • Spray baking sheet with vegetable oil spray. Place fish on prepared sheet. Drizzle lemon juice over fish. Sprinkle with salt and pepper. Bake fish until just opaque in center, about 10 minutes.
  • Rewarm sauce over medium-low heat. Divide sauce among 4 plates. Top with fish. Garnish with reserved asparagus tips and roasted red pepper strips. Serve immediately.

MISO-GLAZED SEA BASS WITH ASPARAGUS



Miso-Glazed Sea Bass With Asparagus image

Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple. Active time: 10 min Start to finish: 25 min Servings: Makes 4 servings.

Provided by Amy 9

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons white miso (fermented soybean paste, not sweet or labeled "saikyo")
3 teaspoons sugar
2 teaspoons fresh lemon juice
1 teaspoon water
1/4 teaspoon black pepper
1 lb medium asparagus, trimmed
2 teaspoons olive oil
16 ounces sea bass fillets, with skin (1 inch thick)
lemon wedge

Steps:

  • Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
  • Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
  • Toss together asparagus, oil, and a pinch of salt in a large bowl.
  • Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Nutrition Facts : Calories 406.1, Fat 11.7, SaturatedFat 2.3, Cholesterol 93.7, Sodium 1469, Carbohydrate 25.3, Fiber 6.5, Sugar 11.5, Protein 51.6

ASPARAGUS AND SEA BASS PAPILLOTES



Asparagus and Sea Bass Papillotes image

Make and share this Asparagus and Sea Bass Papillotes recipe from Food.com.

Provided by hectorthebat

Categories     Bass

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

4 sea bass fillets
salt
pepper
1/4 cup shallot
2 teaspoons orange zest
16 asparagus spears
1/4 cup creme fraiche
1/4 cup almonds

Steps:

  • Preheat the oven to 400 degrees F. Have ready a baking sheet and four sheets of parchment paper, about 15 x 15 inches.
  • Pat the fillets dry with paper towels and season with salt and pepper. In a small bowl, combine the shallots and zest and sprinkle with salt and pepper. Cut the asparagus in 2-inch sticks and discard the fibrous butt ends (or use them in a soup). Split the sticks in two lengthwise: this will help them to cook more quickly.
  • Put one sheet of parchment paper on a work surface in front of you. Fold the sheet in two horizontally and unfold. Line up a quarter of the asparagus sticks side by side an inch below the crease, to form a rectangular shape- make sure you divide the asparagus tips evenly. Sprinkle with salt and pepper and top with one fillet. Spread the fish with 1 tablespoon of the creme fraiche, sprinkle with a quarter of the shallot mixture, and a quarter of the toasted almonds.
  • Fold the top half of the parchment paper down over the fillet so the two edges meet. Make a thin and tight fold all along the joined edges, and repeat until the fold reaches the fillet. Close both open sides of the papillote by folding them into pointy ends and tucking them underneath the package. Transfer onto the baking sheet with a hard spatula. Repeat with the remaining ingredients.
  • Bake for 12 minutes if the fillets are less than an inch thick, 14 minutes for thicker fillets. Transfer the packages cautiously onto serving plates. Scoop rice or potatoes on the side, bring the plates to the table, and snip the papillotes open along the top with scissors or a sharp knife.

Nutrition Facts : Calories 249.1, Fat 12.7, SaturatedFat 4.5, Cholesterol 73.3, Sodium 132.2, Carbohydrate 6.6, Fiber 2.2, Sugar 1.2, Protein 27.6

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