Sea Bass Fillets With White Asparagus And Tomatoes

1. 1

   Pat the fish dry with paper towels. Season the flour with salt and pepper and sprinkle it on the fish to coat. Cook the asparagus in boiling water for 8-10 mins or until just tender. Drain thoroughly.

2. 2

   Toast the pine nuts in a large dry frying pan and slide out onto a plate. Heat 2 tbsp of the oil in the pan and fry the fish fillets skin side down for 2 mins. Flip and repeat on the other side, then remove from the pan and keep warm. Heat the remaining oil in the pan with the butter and fry the onion for 5 mins until softened. Add the tomatoes and fry for 2 mins to soften. Add the fish, asparagus and arugula to the pan to warm for a couple of mins before serving.

* Per serving · 4 servings · Values may vary.

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