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Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (for 4 people) :Method: Trim and cut the fennel into length-way slices. Drop them into boiling water with the asparagus tips and blanch for 1 or 2 minutes or until al dente.
Remove and refresh under cold water and put aside.
Brush the ﬁllets on all sides with olive oil and sprinkle with sea salt. Place the ﬁllets skin side up on to a baking tray lined with foil and cook under a medium to hot grill for 5 minutes, then turn and cook for another 2 minutes.
Meanwhile, put the oil, lemon juice, tomatoes, spring onions, garlic and fennel slices in to a small sauce pan and place over a low heat to warm for a few minutes.
Add the fennel slices from the sauce and asparagus to 4 serving plates. Put the sea bass ﬁllets on to each plate and spoon over the remaining tomato and spring onion sauce.
Add mint leaves and serve immediately.