Seared Sea Bass with Citrus-Sage Butter, Pea-Potato Mash, and Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the asparagus on a sheet pan, toss with 15 ml (1 tbsp) olive oil, 2 g salt, and a pinch of black pepper. Roast for 10 to 12 minutes, until tender and lightly browned.

2. 2

   Meanwhile, place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 10 to 12 minutes until tender. During the last 3 minutes of cooking, add the peas. Drain well.

3. 3

   Transfer the potatoes and peas to a bowl and mash with the hot vegetable broth, 15 g (1 tbsp) butter, and half of the lemon juice. Add 2 g salt and mix until you have a rustic mash. Keep warm.

4. 4

   Pat the sea bass fillets dry with paper towels. Season both sides with the remaining salt and black pepper.

5. 5

   Heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil and sear the sea bass for 2 to 3 minutes per side, until golden and just cooked through in the center. Remove from the heat and keep warm on a plate.

6. 6

   In the same skillet, reduce to medium heat and add the remaining 30 g (2 tbsp) butter. Add the shallot and cook for 1 minute. Stir in the garlic and sage and cook 30 seconds more until fragrant.

7. 7

   Add the orange zest, orange juice, lemon zest, and the remaining lemon juice. Cook for 1 to 2 minutes, swirling the pan, until the sauce lightly emulsifies.

8. 8

   To serve, spoon the pea-potato mash onto each plate. Set a sea bass fillet on top, spoon over the citrus-sage butter, and serve with the roasted asparagus.