Pan-fried sea bass with asparagus and baby plum tomatoes

recipe

Pan-fried sea bass with asparagus and baby plum tomatoes

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Sweet, oval-shaped baby plum tomatoes are even tinier than cherry tomatoes. They are perfect for eating as they are for barely heating through, as suggested here. By Ross Burden. Exctract taken from The Ten Minute Cookbook (£14.99), published by BBC Books

Ingredients

100g (4oz) fine asparagus tips, trimmed
3 tbsp olive oil
2x175g (6oz) baby plum tomatoes
1 tsp chopped fresh tarragon
1/2 lemon, pips removed
Salt and freshly ground black pepper

Serves: 2 Preparation: 20 Total Time: 20min

Directions

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Heat a heavy-based frying pan. Blanch the asparagus tips in a pan of boiling salted water for minutes until just tender but still crisp. Drain and quickly refresh under cold running water to prevent further cooking. Set aside until needed.
Add a tablespoon of olive oil to the heated frying pan. Quickly slash the skin of the sea bass fillets, season with salt and add to the pan, skin-side down. Cook for minutes until the skin is crisp and lightly golden. Turn the fillets over and cool for another minute. Transfer to a warm plate. The flesh at this stage will be slightly underdone, but will continue to cook after you remove it from the heat. Keep warm.
Add the remaining oil to the frying pan and toss in the asparagus and baby plum tomatoes. Season to taste and cook for minutes until heated through, tossing constantly. Sprinkle over the tarragon and add a squeeze of lemon juice.
Spoon the asparagus and cherry tomato mixture onto warmed plates and arrange the fish neatly on top, skin-side up. Serve at once.

Source: BBC Books