SEA BASS WITH ROASTED ASPARAGUS AND LEMON CAPER SAUCE

INGREDIENTS

• 2 tbsp freshly squeezed lemon juice
• 2 tbsp minced red onion
• 1 tbsp olive oil
• 1 tbsp capers, drained & chopped
• 1 tsp fresh chopped thyme leaves
• 1/2 tsp lemon zest
• 1 bunch fresh asparagus
• Sea Bass in Spanish lubina

Method:

Preheat oven to 450. Cut 1/2” deep slits crosswise in top of fish (as if dividing into equal pieces). Set aside.

Whisk ingredients together first six ingredients and set aside.

Arrange asparagus in even layer on rimmed baking sheet. Drizzle with salt and pepper to taste. Place fish on top of asparagus and sprinkle with additional salt & pepper. Roast until fish is just opaque in the center, 15 – 20 minutes.

Transfer asparagus and fish to serving platter and drizzle with sauce

A fresh and beautifully simple seasonal dish to try.