Fried sea bass with asparagus noodles

Ingredients for 2 servings:

• 400 g asparagus, green
• 1 garlic clove(s)
• 2 tbsp olive oil
• 100 ml cream
• 140 g tagliatelle pasta, short, twisted
• 300 g sea bass fillet(s)
• 1 tbsp rapeseed oil
• herb salt and pepper
• 1 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

rustic enjoyment

Peel the bottom third of the asparagus and trim off the woody ends. Cut the asparagus spears into 2-3 cm long pieces and place in a baking dish. Sprinkle the crushed garlic over the asparagus, along with the olive oil. Season with herb salt and pepper and mix gently. Sauté on the bottom rack of an oven preheated to 175°C (top/bottom heat) for approx. 30-35 minutes. Cook the tagliatelle according to the package instructions, drain well, and add to the asparagus in the baking dish for the last 10 minutes of cooking time. Pour the cream over the pasta, mix everything gently, season to taste, and return to the oven. Rinse the sea bass fillets with cold water, pat dry, and cut each fillet crosswise into 2-3 pieces. Fry in a pan in hot oil, skin-side down, for approx. 4 minutes, then turn over and reduce heat to low for 3 minutes to cook through. Add a little pepper and serve sprinkled with parsley on top of the asparagus noodles.