Pan-fried sea bass with asparagus, new potatoes and lemon dressing

Ingredients

For 1 serving

• Sea bass180 g
• Asparagus150 g
• Potatoes180 g
• Mustard1 teaspoon
• Lemon zest2 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: fish, mustard,

In season: March – May

Method

1. Wash the new potatoes, leave the skins on and halve them; put them in cold water, bring to the boil, salt and cook for 12 minutes, until tender.
2. Meanwhile wash the asparagus and snap off the woody base; add it to the potato pan for the last 5 minutes, until tender but still bright green. Drain everything.
3. For the sauce whisk half the oil with the mustard, lemon juice, grated lemon zest and a pinch of salt with a fork until creamy.
4. Pat the sea bass fillets very dry and salt the skin. Heat the remaining oil in a non-stick pan over medium-high heat and cook the fish skin side down for 4 minutes, pressing it with a spatula for the first few seconds, until the skin is crisp; turn and cook for 1 minute.
5. Serve the sea bass with the potatoes and asparagus, the lemon sauce and a grind of black pepper.