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.