Something increasingly important, since thanks to aquaculture, it is possible to supply to a great extent in a responsible and sustainable way the growing market demand for fishery products. Because the fish that have been raised through aquaculture are very fresh specimens – in less than 24 hours, since they left the sea, they are already available in the fishmongers – and of the highest quality.
Some fish that, to recognize them more easily, carry an identifying label affixed to the gills with the Crianza de Nuestro Mares seal, a distinctive promoted by APROMAR, the Spanish Aquaculture Business Association that directly benefits the entire distribution chain and, very especially, to consumers, who, in addition to the purchase guarantee, it allows them to enjoy recipes like this Sea bass with salt and wild asparagus a recipe made by Xuso Jones for Crianza de Nuestro Mares.
Sea bass with salt and wild asparagus
INGREDIENTS
- Coarse salt
- Wild asparagus
- Parsley
- Extra virgin olive oil
- Sea Bass Raised from Our Seas
ELABORATION
Before starting the preparation, we preheat the oven to about 180 ºC.
In a container suitable for the oven, we place a sheet of parchment paper and, on top, a bed of coarse salt. On it we place the sea bass and cover them completely with more coarse salt.
Then we put the seabass in the oven – previously preheated – for 25 minutes, with heat from above and below.
On the other hand, we make the wild asparagus, putting them in a pan with a little oil and parsley and sautéing them until they are tender.
As soon as the 25 minutes have passed, we remove the sea bass from the oven and remove — taking care not to undo the fish — the salt crust that has formed.
We remove any possible traces of salt and serve the sea bass with the wild asparagus, to which we add a drizzle of olive oil on top.
78%Final note
Recipe name
Sea bass with salt and wild asparagus
Posted on …