A medley of sea bass, oysters and asparagus (sharing platter for lovers)


  • 2 sea bass, each 170g, skin on but pin boned
  • 4 fresh basil
  • 1 tbsp olive oil
  • 4 pieces of crostini
  • 2 tbsp sun-blushed tomatoes
  • white truffle oil, to serve
For the asparagus:

  • 4 spears of fat spears asparagus
  • 4 slices smoked salmon, 2 cut into thin strips, the remaining 2 left whole
For the dill oil:

  • 1 tbsp olive oil
  • tbsp dill, chopped
  • balsamic vinegar, to drizzle
For the oyster salsa:

  • 1 small shallots, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 2 oysters, shucked, washed and chopped


Andrew Nutter Tempts With A Trio Of Top-notch Ingredients In This Delicious, Fishy Dinner A Deux

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