PAN-FRIED SEABASS WITH ASPARAGUS

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

• Qwehli® Seabass fillet
• Asparagus
• Olive oil
• Black olive tapenade
• Salt and Pepper

Vinaigrette:

• Passion fruit
• Honey
• Olive oil
• Wasabi
• Salt and Pepper

1. Cook the skin-side bar fillet in a pan with a little olive oil for 3-4 minutes until the skin is nicely golden then turn the fillet over to cook for 1 minute. Add salt and pepper.
2. Peel and blanch the seasonal green asparagus in boiling water for 2 to 3 minutes to keep them crispy.
3. For the sauce, prepare a vinaigrette with passion fruit, honey, olive oil and wasabi.

Chef’s tip: Add black olive tapenade to tickle your taste buds and some olives for the decoration.