Crispy Sea Bass with Orange Blossom Shrimp, Creamy Barley with Yellow Pepper and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the yellow bell pepper on a tray, toss it with 15 ml (1 tbsp) olive oil, a pinch of salt, and black pepper, and roast for 18 minutes until tender with lightly browned edges.

2. 2

   Meanwhile, in a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add half of the shallot and cook for 2 minutes. Stir in the pearl barley and toast for 1 minute.

3. 3

   Pour in 60 ml (1/4 cup) of the white wine and let it reduce almost completely. Add the hot fish stock gradually along with half of the garlic, stirring occasionally. Cook over medium-low heat for 25 to 30 minutes until the barley is creamy and tender.

4. 4

   Once the yellow pepper is roasted, reserve one quarter for garnish and fold the rest into the barley. Stir in 15 g (1 tbsp) butter, half of the lemon zest, the fresh thyme, and 10 g parsley. Adjust with salt and black pepper.

5. 5

   Pat the sea bass fillets very dry with paper towels. Season both sides with salt, black pepper, and sweet paprika. Heat a large oven-safe skillet over medium-high heat with 10 ml (2 tsp) olive oil.

6. 6

   Place the sea bass skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook for 4 minutes until the skin is very crisp. Turn the fillets over and transfer the skillet to the oven at 220°C / 425°F for 3 to 4 minutes, until the fish is just cooked through. Remove and keep warm.

7. 7

   In another skillet, heat the remaining 5 ml (1 tsp) olive oil and 15 g (1 tbsp) butter over medium heat. Add the remaining shallot and cook for 2 minutes. Add the shrimp, remaining garlic, and red pepper flakes, and sauté for 1 to 2 minutes.

8. 8

   Add the remaining 60 ml (1/4 cup) white wine and let it reduce for 1 minute. Add the lemon juice and orange blossom water, stir well, and cook 1 minute more, just until the shrimp are pink and juicy. Adjust salt and black pepper.

9. 9

   In a separate skillet, sauté the asparagus over medium-high heat for 4 to 5 minutes with 1 tablespoon of water, a pinch of salt, and black pepper, until tender but still slightly firm.

10. 10

    To serve, divide the creamy yellow pepper barley among four plates. Top each with a sea bass fillet, add the shrimp and their sauce, arrange the asparagus, and finish with the reserved roasted yellow pepper, remaining parsley, and the rest of the lemon zest.