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Ingredients
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ENTRÉE
Method
ENTRÉE
Prepare and season fish
Pat the Chilean sea bass fillets dry with paper towels. In a small bowl, mix 0.5 tsp salt and 0.25 tsp black pepper. Season both sides of the fillets with the mixture and let rest for about 10 minutes.
Sear the fillets
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the fillets (skin-side down if present) for 3–4 minutes until golden. Flip and cook 2–3 minutes more until just cooked through. Remove to a plate and keep warm.
Make the base for the lemon-butter sauce
In the same skillet, add the minced garlic (2 cloves) and sauté 30–60 seconds until fragrant. Deglaze with the dry white wine (60 ml) and simmer until reduced by about half, 2–3 minutes.
Finish the lemon-butter sauce
Lower the heat. Whisk in fresh lemon juice (2 tablespoons) and lemon zest (1 tablespoon). Add unsalted butter (3 tablespoons) gradually, a tablespoon at a time, until the sauce is emulsified. Stir in capers (1 tablespoon) and chopped parsley (2 tablespoons).
Prepare asparagus
Trim the ends of the asparagus. Steam the asparagus until crisp-tender, about 4–6 minutes. If preferred, you can lightly sauté in a dry pan or steam to finish.