Pan-Seared Fish with Asparagus Cream Sauce

A delicate fillet of white fish pan-seared to perfection, served alongside a smooth and velvety asparagus cream sauce that highlights spring flavors.

Steps

1. Trim the asparagus and cut into 2-inch pieces. 2. In a small pot, blanch asparagus in boiling water for 3 minutes until tender, then drain. 3. In a pan, heat olive oil over medium heat and sauté the shallot until translucent. 4. Add the asparagus to the pan and cook for 1 minute. 5. Transfer asparagus and shallot to a blender and add heavy cream. Blend until smooth. 6. Season the asparagus cream with salt, pepper, and a squeeze of lemon juice. Keep warm. 7. Season the fish fillet with salt and pepper. 8. In a separate pan, melt butter over medium-high heat and sear the fish for 3-4 minutes per side until cooked through and golden. 9. Plate the fish and spoon the asparagus cream sauce beside it. 10. Garnish with fresh parsley and serve immediately.

150g white fish fillet (such as cod or sea bass) 100g fresh asparagus 50ml heavy cream 1 small shallot, finely chopped 1 tablespoon olive oil Salt and pepper to taste 1 tablespoon butter A squeeze of lemon juice Fresh parsley for garnish