Sunday, May 9, 2010
Sunday: Tap that bass
Black sea bass fillets braised with olive and lemon, served with roasted asparagus and brown rice.
This recipe comes from Paul Johnson's Fish Forever. Like the Vegetable Book, it's both a comprehensive reference and a reliable recipe source. We absolutely loved this dish, in which this very strongly-flavored fish is balanced by the acidic lemons and the salty bite of olives. This is definitely one to make again.
As you can see, asparagus season is now in full swing, and we will be taking advantage of it while we can!