Butternut & Asparagus Chilean Sea Bass
Cumin, garlic, and paprika spice up this butternut and asparagus fregola dish topped with buttery Chilean sea bass.
- 2 portions (6 oz) Prime Fish Chilean sea bass, thawed
- ½ medium butternut squash, peeled, seeded and ⅓-inch diced
- 10 stalks asparagus, cut into ¼-inches pieces
- ½ lb fregola, or giant couscous
- 2 tbsp cumin seeds
- 2 medium garlic cloves, minced
- 3 cups fresh cilantro, roughly chopped
- 1 cup fresh parsley, roughly chopped
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 lemons, juice and zest
- extra-virgin olive oil as needed
- salt and pepper, to taste
- Preheat the oven to 475° F.
- Bring a large pot of salted water to a boil.
- Toss the butternut and asparagus with 2 tablespoons of olive oil, and season with salt and pepper. Place the butternut and asparagus on a baking pan and roast for 20-25 minutes, or until tender and caramelized. Remove from the oven and leave to cool slightly.
- Cook the fregola according to the package instructions. Drain and return to the pot. Set aside and keep warm.
- In a small sauté pan over medium heat, toast the cumin seeds for a minute or two, or until they start to pop and become fragrant. Add to a blender. Add the garlic, a big pinch of salt, cilantro and parsley, and pulse until you have a chunky paste. Add the paprika, ¼ teaspoon cayenne, zest of 1 lemon, 4 tbsp olive oil, and stir to combine. Set aside.
- Add the butternut squash, asparagus, juice of 2 lemons, and ¼ teaspoon cayenne pepper to the fregola. Toss gently with a wooden spoon to combine, being careful not to mash the squash. Cover and keep warm.
- Heat an oven-proof cast iron skillet over high heat. Reduce heat to medium high and add a tablespoon of olive oil.
- Remove sea bass from the marinade, pat dry and season with salt and pepper to taste. Sear both sides in the skillet until golden brown.
- Place the skillet in the oven and finish cooking, about 5-7 minutes. Remove the cooked fish from oven and set aside on paper towel.
- To serve, place a small mound of fregola into the middle of a plate and top with the Chilean sea bass. Spoon over some of the sauce and serve.