Seabass with griddled asparagus and confit lemon hollandaise sauce Archive
Confit lemon adds a fresh, sweet note to James Martin's hollandaise sauce - perfect to finish this simple fish dinner.
Ingredients
- 200g/7oz caster sugar
- 2 lemons, sliced
- 2 tsp white wine vinegar
- 2 large free-range egg yolks
- pinch salt
- 125g/4½oz butter, melted
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 25g/1oz butter
- 4 tbsp olive oil
- 4 sea bass fillets
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