Best Sea Bass With Asparagus Jersey Royals Recipes

Miso-Glazed Sea Bass with Asparagus image

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
Garnish: lemon wedges

Steps:

Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
Toss together asparagus, oil, and a pinch of salt in a large bowl.
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Sea Bass with Asparagus image

Provided by Alex Guarnaschelli

Categories main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 large bunch asparagus, trimmed
2 pieces thick center-cut sea bass, skin on
Canola oil, for cooking
4 to 5 sprigs fresh parsley, finely chopped
4 to 5 sprigs fresh tarragon, finely chopped
Beefsteak tomato, concasse (peeled and seeded) and small dice
Drizzle of honey
1 large shallot, minced
1/4 cup white wine
2 small pats butter
Segments and juice collected from 1 lemon

Steps:

Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside.
Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt.
Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside.
Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus.
Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs.