Chilli & lemon dressing
Chilli & lemon dressing
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HELPFUL HINT
– If you gently bend each asparagus spear, it will naturally snap where the stalk becomes woody, so discard that end bit and keep the tender spear for cooking.
EASY SWAPS
– I’ve stuffed fennel tops into the scores of the sea bass for bonus flavour, but there are loads of other things you could try like thyme tips, finely sliced garlic or chilli, or even just some good old sea salt and black pepper.
EMBELLISH IT
– Freshly cooked new potatoes work a treat on the side. Try chucking a couple of sprigs of mint into the pan as they cook, for added flavour.
– I also like to make a quick side salad of whipped goat’s curd, spread across a plate, and topped with delicate salad leaves, like baby spinach, and some raw, speed-peeled asparagus. Simply spoon over some of the delicious dressing you already made for the seafood, and you’re away.