This Lemon, Fennel and Asparagus Tagliatelle with Seabass is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Plum Tomatoes
Flat Leaf Parsley
Sea Bass Fillets(ContainsFish)
Fresh Tagliatelle(ContainsEgg, Cereals containing gluten)
Olive Oil for the Salsa
Bring a saucepan of water up to the boil with 0.5 tsp salt for the pasta. Cut the fennel in half lengthways, remove the triangle root in the middle, then slice thinly widthways. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the asparagus then chop into thirds widthways. Zest and halve the lemon. Quarter the tomatoes and pop into a small mixing bowl. Roughly chop the parsley and dill (stalks and all).
Heat a large frying pan over medium heat with a drizzle of oil. Add the fennel and shallot and cook, stirring, until soft, 6-8 mins. Add the garlic and cook, stirring, for the final minute.
Meanwhile, add the capers, half the parsley, half the lemon juice and the olive oil (see ingredients for amounts) to the bowl with the tomatoes and season with salt and pepper. Mix well and set aside.
Heat a drizzle of oil in a large frying pan over medium high heat. Add the sea bass to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, remove from the pan, set aside and cover with foil to keep warm but don't wash up the pan!
While the fish is cooking, add the pasta (see ingredients for amount) and asparagus to the pan of boiling water and cook for 3 mins then drain in a colander. While the pasta is cooking, use a jug to scoop out pasta cooking water (see ingredients for amounts) and add this to the pan with the fennel then bring to the boil and add the butter, stirring until melted. Simmer until thickened slightly, 1 minute. Season with salt and pepper.
Add the drained pasta and asparagus to the sauce along with the lemon zest, remaining lemon juice, dill and remaining parsley, mix well. Add another splash of water to loosen if you need to. Divide the tagliatelle between plates and top with the seabass. Spoon over the tomato salsa and Enjoy!