Course: second

Difficulty: easy

Serves: 4

Time: 20′ prep + 25′ cooking


1500 g of sea bass
500 g di green asparagus
20 g of butter
Flour 00.
Extra virgin olive oil
Storica Bianca
A pinch of salt
A pinch of sugar


Step 1

Clean, desquamate and fillet the sea bass. Flour the fillets, pan-fry for about 15 minutes with a little olive oil and
sprinkle with grappa Storica Bianca.

Step 2

Clean and cut the asparagus into small chunks, about one centimeter large. Leave the tips whole then scald them for 5 minutes in boiling water with a pinch of salt and sugar. Drain and transfer the asparagus to the pan where the sea bass fillets have been removed in the meantime.
Cook the asparagus for another 5 minutes with a little water.

Step 3

Return the fillets to the pan along with the asparagus, mix everything with a knob of butter, and serve using the asparagus tips as decoration. Garnish with parsley and lemon to taste.