Pan Fried Cajun Seabass with Asparagus & Lime Chilli Butter

Wed, 29 April 2026

Ingredients (serves 2):

· 2 Seabass fillets

· 8 Asparagus spears (pre blanched for 30 seconds in boiling water)

· 1 Red chilli (finely diced)

· 2 Cloves of garlic (finely sliced)

· 1 Small bunch of coriander (finely chopped)

· 2 Tbsp unsalted Butter

· 2 Tbsp olive Oil

· 4 Tbsp plain Flour

· 1 Tbsp Cajun seasoning

· Sea salt & pepper

· The juice from a full lime

Method:

· Cajun Seabass – Place the flour on a large plate, then season generously with salt & pepper, your Cajun seasoning, and mix it all together well.

· Now take the seabass fillets and place them in the flour, and make sure they are lightly coated.

· Hold up the fillets and pat them gently in order to shake off any excess flour.

· Now in a heavy pan, add one tbsp of butter and the olive oil, and bring it to a medium high heat, place your fillet in the pan, skin side down and allow to cook for 90 seconds on each side, do not move the fish until you see it firm up after the 90 seconds (spoon the butter/oil over the fish while its cooking).

· Once both sides are cooked, remove from the pan and allow to rest for a minute while we cook the sauce.

· Sauce – In the same pan as you cooked the fish, add the remaining butter, garlic, chilli, coriander, lime juice, and the asparagus. Heat this thoroughly, and stir well, until the lime and butter come together to make your sauce. You are now ready to serve.

To Serve - Place half the asparagus spears on each plate, then place a seabass fillet on top, then spoon over your lime chilli butter, and garnish with any leftover chilli and coriander. And most of all enjoy!