The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Sea Bass, Purple Asparagus and Hollandaise Sauce

Sea Bass and Hollandaise

Sometimes you read things on menus or see them on specials boards and think… ‘I’m going to try that!’  This is one of those recipes and its dead easy to do, I cheated a bit, using ready-made hollandaise rather than faffing around with a ‘real’ one. The good thing about that is that it makes this one a ‘fancy’ but dead quick meal.

  • 2x Sea Bass Fillets
  • 1 bunch of Asparagus
  • 2 tbsp of Hollandaise sauce

In a pan heat a little oil, slash the skins of the fish, once the pan is super-hot place the fish in the pan skin side down and cook for around 3 minutes on that side. In another pan, in some salted boiling water (boil the kettle its quicker) cook the asparagus for the time it takes to cook the fish. Once the fish is done on one side you’ll see the colour change gradually up the side of the fillet, turn it over and give it another minute or so. Finally serve the fish skin side up on the asparagus and do a little cheffy swoosh of the hollandaise so it looks all fancy.

PG

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