- 1 tablespoon Meyer lemon juice
- 1/2 teaspoon grated fresh Meyer lemon zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup extra virgin olive oil
Vegetables and Bass:
- 3 tablespoons olive oil, divided
- 8 ounces asparagus, trimmed and cut into 2-inch pieces
- 1/2 red onion, thinly sliced
- 1/4 teaspoon fresh thyme leaves
- 1/2 cup fresh or frozen peas, thawed
- 4 radishes, thinly sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 2 (8-ounce) striped bass filets, halved crosswise
1. For the vinaigrette, combine the lemon juice, zest, mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the oil in a steady stream until incorporated; set aside.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the asparagus and onion; cook, stirring occasionally, until the asparagus is bright green and the onion has softened, about 2 to 3 minutes. Add the peas and thyme and cook 1 minute. Stir in the radishes, garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook until the radishes start to wilt, about 2 minutes. Transfer vegetables to a bowl.
3. Return the skillet to the stove over medium heat and add the remaining 1 tablespoon oil. Season the bass fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the bass to the skillet, skin side down, and cook, pressing on the fillets occasionally with a spatula to help the skin make contact with the pan surface, until the skin is browned and crisp and the flesh is mostly opaque, 5 to 6 minutes. Turn the fish over and cook 1 minute. Add the reserved vegetables and cook 1 to 2 minutes longer, until the fish is cooked through and the vegetables are heated through. Serve topped with the vinaigrette.
Beautifully crisped skin elevates this dish from tasty to extraordinary. To get that perfect skin, even distribution of the oil in the pan, and even heating, are key.