Baked Sea Bass & Asparagus

Asparagus screams spring time to me. I love the preparations for spring time, seeing the new plants and flowers starting to bloom once again just gets me so excited for the warmer weather and the longer, sunnier days. Additionally we slowly start to move away from the heavier more richer foods and start having lighter meals. Starting with this: baked sea bass and asparagus is a deliciously light meal packed with such simple but tasty ingredients. I really enjoy baking fish in foil, it just keeps the meaty part so soft and moist. By tightening the foil it traps all the juices and the aromas inside so when you open it up after removing it from the oven it just awakens those tastebuds and other senses to the deliciousness you’re about to experience.

Serves 2


  • 2 sea bass fillets
  • 100g asparagus tips
  • 5 cloves of garlic, whole or chopped (depending on how intense you prefer the flavour to be)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of rosemary
  • Salt
  • Pepper


  1. Preheat the oven to 180°C or gas mark 4.
  2. Place the sea bass in the centre of a large sheet of foil and season with salt and pepper.
  3. Then add all remaining ingredients to the foil and seal it up tightly.
  4. Place the foil parcel onto a baking tray and put in the oven and leave to bake for 15-20 minutes.

Best served hot and with a side dish of boiled or roast potatoes.

Lemon and Herb Chicken

Serves 2


  • 4 chicken thighs
  • 1 lemon
  • 2 sprigs of thyme
  • 3 sage leaves
  • 2 cloves of chopped garlic
  • 1tsp garlic granules
  • 1tsp dried oregano
  • Salt
  • 1/2 tsp pepper
  • 100ml white wine
  • 1tbsp plain flour
  • 2tbsp olive oil
  • 1tsp butter


  1. In a bowl put the chicken, grate the zest of the lemon, oregano, garlic granules, pepper, a sprinkling of salt and mix. Then add a heaped tablespoon of plain flour and mix again. Cover with cling film and leave to marinate for at least 20 minutes.
  2. Pour the olive oil into a frying pan and fry the chicken on medium heat for 5-10 minutes, flipping occasionally until the meat has browned.
  3. Remove the chicken from the pan.
  4. Add the fresh garlic, sage, thyme, butter, wine and the juice of half a lemon and leave to cook for 2-3 minutes on medium-low heat.
  5. Put the chicken back in the pan and cover. Simmer for 25-30 minutes or until the chicken is cooked through. Flip the chicken every now and then and add a splash of water if the sauce looks too dry.

Best served hot and with some roast potatoes and salad.

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