Sea Bass and Asparagus with Sicilian White Wine Alfredo

Instructions

1. 1

   Rinse the sea bass fillets and pat them dry with paper towels. Season both sides with half of the sea salt and half of the crushed peppercorns.

2. 2

   Trim the woody ends from the asparagus and cut the spears in half if they are thick.

3. 3

   Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the smashed garlic and sauté for 1 minute until fragrant.

4. 4

   Add the sea bass fillets, skin side down, and cook for 3-4 minutes until the skin is crisp. Flip and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove the fillets and set aside, keeping them warm.

5. 5

   In the same skillet, add the asparagus and sauté for 2-3 minutes until just tender but still bright green. Remove and set aside with the fish.

6. 6

   Lower the heat to medium. Pour the dry white wine into the skillet and deglaze, scraping up any browned bits. Let it simmer for 1-2 minutes to reduce slightly.

7. 7

   Add the heavy cream and bring to a gentle simmer. Stir in the grated Romano cheese, remaining sea salt, and remaining peppercorns. Cook, stirring, until the sauce thickens, about 2-3 minutes.

8. 8

   Stir in the chopped fresh marjoram, then return the asparagus to the skillet, tossing to coat in the Alfredo sauce.

9. 9

   To serve, divide the asparagus and sauce between two plates. Top each with a sea bass fillet. Spoon extra sauce over the fish and garnish with additional marjoram if desired.

10. 10

    Serve immediately and enjoy your Sea Bass and Asparagus with Sicilian White Wine Alfredo.