Eat Seasonally: Sea Bass with Roasted Asparagus and Lemon Caper Sauce

This simple dish combines two awesome new seasonal ingredients: Sea bass and Asparagus!  And BONUS, I have an awesome new cocktail drink to pair with dinner, The Earl Grey Martini! (Thank the British!)


  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp minced red onion
  • 1 tbsp olive oil
  • 1 tbsp capers, drained & chopped
  • 1 tsp fresh chopped thyme leaves
  • 1/2 tsp lemon zest
  • 1# fresh asparagus
  • Sea Bass

How To:

Preheat oven to 450. Cut 1/2” deep slits crosswise in top of fish (as if dividing into equal pieces). Set aside.

Whisk ingredients together first six ingredients and set aside.

Arrange asparagus in even layer on rimmed baking sheet. Drizzle with salt and pepper to taste. Place fish on top of asparagus and sprinkle with additional salt & pepper. Roast until fish is just opaque in the center, 15 – 20 minutes.

Transfer asparagus and fish to serving platter and drizzle with sauce.

What to drink:

Earl-Grey-MartiniEarl Grey Martini

I am a firm believer in cocktails.  Which is why I recommend the Earl Grey Martini with this delicious whiting dish!


6 Earl Grey tea bags
180ml Sipsmith gin
8 ice cubes
4 large lemons, 3 juiced, 1 cut into wedges
120ml sugar syrup (440ml water, 440g golden caster sugar)

How To:

To make the sugar syrup put the water and caster sugar in a pan over a low flame for about 10 minutes until the sugar has dissolved. Cool completely.

Steep the tea bags in the gin for 10 minutes. Strain and put in a cocktail shaker on top of the ice cubes. Pour in the lemon juice and 120ml of syrup. Shake it up for a good few minutes (really shake it up!). Pour into 2 martini glasses and rub the edge of the glass with a lemon wedge.

If you  decide to create the dishes!  Please let me know how it goes!

Happy plating!

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