Pan-Seared Chilean Sea Bass and Asparagus Mint Purée

Pan seared seabass

Celebrate the first signs of spring with asparagus and mint!

4 servings

Ingredients
Fish:
4 6oz filets of Chilean sea bass, skin removed
2 tablespoons grapeseed oil
Salt and pepper to taste
Purée:
2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely minced
2 large bunches asparagus, thinly sliced
1 lemon, zest and juice
6 mint leaves
1/2 cup baby spinach
Salt and pepper to taste

Instructions
1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil and have an ice bath ready. Add asparagus to boiling water and quickly blanch for 2 minutes; strain and directly transfer to ice bath. Meanwhile, heat olive oil in sauté pan and add onions; cook until translucent, about 10 minutes. Add garlic, salt and pepper and cook for an additional minute. Add blanched asparagus and toss to coat. Transfer to vitamix or large blender. Add lemon zest/juice, mint leaves and baby spinach. Purée until smooth, adding water as necessary for desired consistency. Taste for seasoning and set aside.

2. Heat an oven proof skillet on high and add grapeseed oil to the pan. Heat the oil until it starts to shimmer. Dry the sea bass filets and season with salt and pepper. Sear the filets for about 3 minutes on each side, until crispy and golden.

3. Transfer pan directly to the hot oven. Roast for about 5 minutes in the oven until sea bass is just cooked through.

4. Plate the fish over a heaping spoonful of purée. Feel free to garnish with some whole blanched asparagus tips and a sautéed leafy green (shown in picture with rainbow Swiss chard).