Sea Bass Fillets With White Asparagus And Tomatoes - cooking recipe

Ingredients

4 x 200 g sea bass fillets
2 tbsp plain flour
1 kg white asparagus
60 g pine nuts
5 tbsp olive oil
25 g butter
1 large onion, sliced
500 g tomatoes, halved
large handful rocket leaves

Preparation

Pat the fish dry with paper towels. Season the flour with salt and pepper and sprinkle it on the fish to coat. Cook the asparagus in boiling water for 8-10 mins or until just tender. Drain thoroughly.
Toast the pine nuts in a large dry frying pan and slide out onto a plate. Heat 2 tbsp of the oil in the pan and fry the fish fillets skin side down for 2 mins. Flip and repeat on the other side, then remove from the pan and keep warm. Heat the remaining oil in the pan with the butter and fry the onion for 5 mins until softened. Add the tomatoes and fry for 2 mins to soften. Add the fish, asparagus and arugula to the pan to warm for a couple of mins before serving.