Grilled Chilean Bass in a Pan with Asparagus Tortellini Roasted Carrots
Chilean sea bass seared in a pan
2 servings
Component
Lemon juice 1
2 (8 ounces) wild caught Chilean skin removed bass sea fillet
1/2 teaspoon coarse sea salt
1/2 teaspoon lemon pepper
1/4 cup flour for each purpose
1 tablespoon extra virgin olive oil
3 tablespoons butter without salt, divided
1 large clove of finely chopped garlic
1 teaspoon chopped fresh thyme
¼ A glass of heavy cream
directions
Coat fish in flour mixed with salt and lemon pepper. Heat a medium-deep skillet and add the oil and 1 tablespoon of butter.
Cook until the fish is browned and simply sealed in the center, about 6 minutes on each side, lower the heat if the lemons and fish are browning too quickly. Transfer fish to a plate and the lemons to a serving plate.
Place the pan on low heat and add garlic. Cook, stirring, for one minute. Stir in lemon juice and cook for a minute. Remove the pan from the heat and mix in the butter and cream.
Tortellini Asparagus
Component
Half a bunch of asparagus, chopped and cut into 1-inch lengths
10 grams of frozen mixed tortilla of spinach and cheese, cooked al dente
directions
Cook the asparagus as you like. I roasted them for the last 15 minutes while I roasted the carrots.
Stir in the asparagus and cooked pasta. Add half of the creamy lemon sauce and mix well. Divide in half and place on individual dinner plates. Above the cooked fish and pour the remaining sauce over the fish.
Roasted carrots
Component
3 large, peeled carrots
1 tablespoon olive oil
Salt and pepper to taste
directions
Preheat the oven to 400 degrees F
Place the oil in a small baking pan
Cut a carrot in half and then in a quarter each half. Place the chopped carrots on the dish. Add salt and pepper. Add fresh herbs, if you like them with carrots. I use rosemary. Mix well. Roast for 30 minutes.
Posted by Jovina Coughlin Asparagus, Carrots, Fish, Healthy Italian Cooking, Lemon, Pasta, Sauces, Seafood
