Buttery Sea Bass Fillets with Asparagus

As summer approaches, you might be becoming more cautious about what you put on your plates. Therefore, we present you with a dish that is ideal for this time of year. It is light and very tasty, and believe it or not, it can be prepared in just 15 minutes. Instead of asparagus, you can also use zucchini.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Fish, white fish

  • 500 g Asparagus, fresh

  • 50 g Butter, unsalted

  • 1 spoon Oil, olive

  • 3 pods Garlic, fresh

  • 2 piece Lemon, fresh, without shell

  • pieces Salt, table

Steps

  1. Preheat the oven to 180 degrees Celsius and line a baking dish with parchment paper. Remove the skin from the fillets, place them on the baking dish, and season with salt, pepper, and chili.

  2. In a small bowl, melt 40 grams of butter. Peel and finely chop two cloves of garlic and add them to the butter. Grate the zest of half a lemon and squeeze the juice of half a lemon into the mixture. Stir and pour over the fillets, spreading it evenly. Slice the other lemon and the remaining half of the first lemon and place the slices on the fillets. Bake the fillets in the preheated oven for 10 minutes.

  3. Meanwhile, heat the remaining butter, a tablespoon of olive oil, and a crushed clove of garlic in a pan. Add the asparagus and sauté for 3 to 5 minutes, depending on their thickness. Season with salt and pepper.

  4. Once the fish is baked, serve it immediately with the asparagus and lemon slices. As a side dish, you can offer roasted baby potatoes.

Nutrition Information (Per 100g)

  • Calories: 119.47 kcal
  • Fat: 6.93 g
    • Saturated Fat: 2.27 g
  • Carbohydrates: 1.45 g
    • Sugars: 0.32 g
  • Protein: 12.04 g
  • Fiber: 0.63 g