PAN-FRIED SEABASS WITH ASPARAGUS


Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Ingredients

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

Vinaigrette:

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

Instuctions

  1. Cook the skin-side bar fillet in a pan with a little olive oil for 3 minutes. 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.

This recipe uses

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