"This recipe is one of my all-time favorites.  It's easy, light and one that your guests or family members will be talking about for months," Chef Lee said.

Serves 4 

 

Ingredients:

Salt

Large bunch fresh green asparagus spears, about 1 1/2lb, trimmed

1 tablespoon olive oil

4 sea bass fillets, about 8oz each (Seafood Department)

HEB Basting Oil (Cooking Connection)

Basil, Olive, and Walnut Sauce (recipe will follow)

4 basil leaves

1 lemon, cut into 4 wedges

Basil, Olive, and Walnut Sauce

Ingredients: 

1/2 cup shelled walnuts, lightly toasted

3/4 cup fresh basil leaves, roughly chopped

1/2 cup flat leaf parsley, roughly chopped and squeezed dry

1/2 cup freshly grated Parmesan (Grana Padana) (HEB Deli Department or Cheese Shop)

6 anchovy fillets, rinsed, dried, and chopped

1 1/2 tablespoon capers, squeezed dry

1/2 cup Kalamata olives, pitted and sliced

2 teaspoons coarsely ground pepper

1/4 cup olive oil

Directions: 

Pre-heat the oven to 450.

Bring a large pan of water to a boil.  Add a pinch of salt, then the asparagus and cook for 2-3 minutes.  Drain and immediately plunge the asparagus into a bowl of ice water to chill and stop further cooking.  Drain again and set aside.

Place the olive oil in a large saute pan and heat until sizzling.  Turn the heat down to medium, add the sea bass fillet, skin side down, and cook for about 2 minutes.  Flip the sea bass over and transfer to  shallow baking dish.  Cook in the hot oven for about 8-10 minutes, depending on the thickness of the fish.  While the fish is cooking, heat the asparagus spears in a saute pan for 5-6 minutes, or until tender, turning occasionally.  Toss the cooked asparagus in the HEB Basting Oil, then set aside and keep warm.

Divide the warm asparagus spears between 4 serving plates, all the tips pointing in the same direction.  Place a cooked sea bass fillet on each asparagus serving, then top with about a tablespoon of the basil, olive, and walnut sauce.  Garnish with a fresh basil leaf and a wedge of lemon.  Serve immediately. 

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