Pan-fried Sea Bass with Asparagus & Butter Beans

6 Sep, 2022 | Recipes

Meliz Berg; @melizcooks

Serves 4

Share this article…

Apricot and lavender frangipane tart


  • 4 sea bass fillets
  • 3⁄4 tsp sea salt flakes
  • 1⁄2 tsp cracked black pepper 300 g (101⁄2 oz) asparagus
  • 2 × 400 g (14 oz) cans butter beans
  • 4 tbsp olive oil
  • 1 large onion, finely diced
  • 1⁄2 chicken stock cube
  • 200 ml (7 fl oz) boiling water 3–4 garlic cloves, finely diced
  • 1 tsp dried oregano
  • 2 tbsp fresh lemon juice
  • Grated zest of 1 large lemon Small handful of fresh coriander,
    finely chopped


1. Using some kitchen paper, pat the sea bass fillets completely dry, and very lightly score the skin in three places. Season both sides with half a teaspoon of the sea salt flakes and a quarter teaspoon of the coarse black pepper and leave to one side.

2. Wash the asparagus, cut or break off the woody ends, and cut the spears in half or in thirds measuring approximately 8 cm (3 inches).

3. Drain and wash the butter beans.

4. Heat two tablespoons of the olive oil in a large frying pan over a medium–high heat. Add the onion to the pan, reduce the heat a little and soften the onion for 10–12 minutes until translucent and caramelised. While the onion is cooking, dissolve the stock cube in the boiling water.

5. Add the garlic and dried oregano to the onion and stir well for a minute before adding the asparagus and frying for another minute. Add the butter beans to the pan, stir well, then add the remaining salt and pepper, the lemon juice, lemon zest and stock to the pan. Bring to the boil, then reduce the heat and simmer for 3–4 minutes until the stock reduces a little. Remove from the heat.

6. Heat the remaining two tablespoons of olive oil in another large frying pan over a medium heat.

7. Place two of the fillets, skin side down, in the hot olive oil and gently, and carefully, push down the fish with the tips of your fingers to ensure the skin is flat to the pan, so that the fillets crisp up, cook evenly and do not curl at the sides. Cook for around 2 minutes on each side (you can check that the underside of each fillet is crispy and golden brown before flipping over). Remove to a warmed plate while you repeat the cooking process with the remaining two fillets.

8. Stir the coriander through the butter beans and asparagus and serve immediately while the sea bass fillets are still hot.

Share this article…

Whilst WYLDE MOON consults with experts, no advice should replace that of your registered doctor. As such, the information we publish is for information purposes only. It is not intended to be a substitute for medical advice, diagnosis or treatment. Always seek the advice of your qualified healthcare provider for any medical conditions, and never disregard professional medical advice because of information you have read from WYLDE MOON.

By participating in programs such as the Amazon Services LLC Associates Program WYLDE MOON may make affiliate revenue if you buy a recommended product, but we only recommend the absolute best in the eyes of our experts.

You may also like…

Multi-vegetable paella & avo aioli

Multi-vegetable paella & avo aioli

Recipe by Bettina Campolucci Bordi; @bettinas_kitchen Serves 4 - 6Share this article...After living in Spain for the last 11 years, this is a veggie contribution to Spain’s beloved national dish. It’s a jam-packed delicious version that converts...

Raspberry, white chocolate & pecan brioche bake

Raspberry, white chocolate & pecan brioche bake

Recipe by Suzanne Mulholland; @thebatchladyServes 4 - 6Prep time approx. 10 minutesShare this article...This decadent brioche bake is so delicious, and the perfect weekend brunch for friends and family. Dust with icing sugar and add a dollop of...