Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve tomatoes lengthwise, and over a strainer set in a bowl, squeeze to remove juice and seeds. Place tomatoes and strained juice in the bowl of a blender along with 1 tablespoon of the olive oil and the vinegar. Blend to a fine puree.
- Cut tough stems from asparagus, and discard. With a vegetable scraper, peel asparagus, starting about two inches from tips. Rinse and drain. Cook in boiling salted water for about 6 minutes. Drain immediately, and cool in ice water. Remove, and set aside.
- With a rubber spatula, push tomato mixture through a fine sieve, to yield about 2 cups of liquid. Place tomato juice in a saucepan, and bring to a simmer. Add basil, remove from heat, cover and let stand in a warm place.
- Cut three 1/4-inch slices from the flower end of each asparagus. Place a tablespoon of butter in a nonstick pan over medium-high heat. Add the asparagus tips and the rest of the asparagus. Season with salt and pepper. Cook briefly or until just done. Remove asparagus from pan, and keep warm.
- Heat 1 tablespoon of olive oil in a nonstick pan over high heat. Season fish well, and place in pan, skin side down, cooking for about 1 1/2 minutes a side, or until skin is nicely browned. Flip gently, cover, and remove from heat. Fish will continue to cook.
- To serve, remove basil from tomato sauce. Distribute sauce evenly over four warm plates. Place fish, skin side up, over sauce. To arrange asparagus on each plate, distribute small pieces around edge; place two large asparagus pieces alongside fish and lay two more long pieces over them in a criss-cross pattern.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1249 milligrams, Sugar 6 grams, TransFat 0 grams
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B Blake
[email protected]What are some good side dishes to serve with this dish?
Irfan Sial
[email protected]How long does this dish take to make?
Sanjay Pun
[email protected]This recipe is a bit pricey. Are there any cheaper alternatives?
Nilasha Sultana
[email protected]I'm allergic to sea bass. Is there a substitute fish that I can use?
Zain Atiq
[email protected]I'm not sure about this recipe. It seems like it might be too complicated.
kazi Sifat
[email protected]This dish looks amazing. I'm definitely going to give it a try.
Sarah Jane Frizzell
[email protected]I can't wait to try this recipe!
Godless Artist
[email protected]This dish is perfect for a special occasion.
Asif Raza Sial
[email protected]Overall, this was a good dish. I would definitely make it again.
Fabian Rios
[email protected]I would have liked more tomato coulis in the dish.
Marlin Perez
[email protected]The recipe was easy to follow, but the fish was a bit overcooked.
Matthew Williams
[email protected]This dish was a bit too fishy for my taste.
Melvin Roxas Laxa
[email protected]I love this recipe! It's so flavorful and the fish is always cooked perfectly.
Smith Johnson
[email protected]This dish is a great way to impress your guests. It's easy to make and always looks beautiful on a plate.
Bella Ngai
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The tomato coulis was the perfect complement to the sea bass.
Israr Dodhi
[email protected]This was my first time making sea bass and it was delicious! The recipe was easy to follow and the fish cooked perfectly.
hawa mohamed
[email protected]I've made this dish several times and it always turns out great. The tomato coulis is especially tasty.
Najim Nob
[email protected]This dish was a hit with my family! The fish was cooked perfectly and the tomato coulis was delicious. The asparagus was a nice addition and added a pop of color to the plate.