Roasted Sea Bass With Asparagus Ribbons

• 2 Tbsp Dijon mustard
• 4 Tbsp olive oil, divided
• zest of 1 lemon
• juice of ½ lemon
• 2 cloves garlic, minced
• 3 cubes frozen basil
• salt and pepper, to taste
• 5 Chilean sea bass fillets (about 6 oz/170 g each), skin removed
• 1 bunch thick asparagus

Preheat oven to 425°F (220°C).
In a small bowl, combine the mustard, 2 tablespoons olive oil, lemon zest, lemon juice, garlic, basil, salt, and pepper. Brush the mixture over the sea bass on all sides and place in a baking dish.
Trim the woody ends of the asparagus, and use a peeler to peel the stalks lengthwise into thin ribbons. When you reach the center of the asparagus spear, flip over and peel the other side.
Spread the asparagus ribbons over the fish and drizzle with remaining 2 tablespoons of olive oil. Season with salt and pepper.
Bake, uncovered for 20-25 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
Serve warm with a mound of asparagus ribbons, as pictured.

VARIATION: Use turbot instead of sea bass and adjust baking time to 15-20 minutes.

 (Originally featured in FamilyTable, Issue 644)