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