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). … Continue reading Roasted Sea Bass With Asparagus Ribbons