Sea Bass, Asparagus & Artichoke



For the sea bass…

Lightly season and dip the sea bass fillets in a little flour, lightly pat off any excess. In a fry pan, heat up a little olive oil and butter. Once it starts to foam, place the fillets into the pan, skin side down. Cook for approximately 3-4 minutes, or until the skin starts to go slightly crisp. Turn the fillets and cook on the other side for approximately 1-2 minutes, without too much colour. Once cooked, remove the fillets from the pan.

For the vegetables…

Slice the artichokes, peel some of the asparagus into strips and leave a few tips whole. Using a grill pan, melt a little butter and oil, once foaming, place the sliced artichokes and asparagus tips into the hot pan, marking on both sides. Cook for approximately 2-3 minutes Add asparagus strips at the last minute and season. Keep warm, ready to serve. Finely dice the black olives and red pepper and keep to one side.

For the dressing…

Chop the tomatoes, place them along with the basil leaves into a food processor and blend until smooth. Add the pesto, vinegars and oil then season with salt and pepper to taste. Blend briefly once more to combine.

To Serve:

Spoon the artichokes and asparagus into the centre of the plate, then place the sea bass fillets on top. Spoon a little of the tomato dressing around the sea bass and garnish with the chopped olives, red pepper and mini capers.

(Please note: Fresh Basil, Vine Tomatoes and Red Peppers are not available via kff)