The first sign of spring for me is seeing baby asparagus at the market, bringing it home and lightly roast it. I keep it simple with a drizzle of blood orange vinaigrette. This spring I mixed up my normal way of enjoying it by creating this fresh Roasted Chilean Sea Bass with Baby Spring Asparagus recipe
Okay! Okay! We know Chilean Sea Bass is one of the most politically incorrect fishes to bring into our home, let alone our mouths. We could not help ourselves, it is so delicious, so moist, so buttery and ever so flavorful! Sinful as it melts on your taste-buds, literally.
I coated the fillets with butter and a masala sea salt combination wrapped them in parchment paper and roasted until flaky and delicious. During the last 10 minutes of roasting the fish, I added a bundle of asparagus that was lightly drizzled with olive oil. Before serving I tossed the lightly roasted asparagus with a blood orange vinaigrette and sprinkled with chardonnay sea salt.
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Roasted Chilean Sea Bass with Baby Spring Asparagus
- 1 lb baby asparagus, ends removed
- 1 small blood orange, zest and juiced
- 1 small shallot thinly sliced
- 1 tablespoon white balsamic vinegar
- 4 tablespoons olive oil
- two servings of your favorite white fish prepared to your liking – we like sea bass
- Heat oven to 400.
- In a small jar or bowl combine all ingredients except asparagus and shake to combine.
- Set aside.
- Wash asparagus and loosely wrap in foil, drizzle with olive oil and wrap the foil to seal.
- Set on a cookie sheet and place in the oven.
- Roast for 10 – 15 minutes until lightly roasted, still slightly crunchy and dark green.
- Before serving toss with vinaigrette.