Line-caught bass with vegetables from Vaucluse

Ingredients:

• 4 line-caught bass fillets (skin on)
• 1/2 pound baby carrots, halved lengthwise
• 1/2 pound asparagus, trimmed and cut into 2 inch pieces
• 1/2 pound cherry tomatoes
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• Salt and pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together the carrots, asparagus, cherry tomatoes, olive oil, garlic, red pepper flakes, salt, and pepper.
3. Spread the vegetables out on a large baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
4. In the meantime, season the bass fillets with salt and pepper on both sides.
5. Heat a large non-stick skillet over medium-high heat. When hot, add the bass fillets skin-side down and cook for 4 to 5 minutes, or until the skin is crispy and golden brown. Turn the fillets over and cook the other side for another 2 to 3 minutes, or until the flesh is opaque and firm to the touch. Remove from heat.
6. Divide the roasted vegetables onto four plates and top each with a bass fillet. Sprinkle with chopped fresh parsley and serve.

Verdict:

This dish is a celebration of fresh, flavorful ingredients. The line-caught bass is cooked to perfection, with a crispy skin and tender, juicy flesh. The roasted vegetables are bright and colorful, with just the right amount of heat from the red pepper flakes. This dish is both nutritious and satisfying, making it perfect for any occasion.

Serving Suggestions:

Serve this dish with a simple side salad and a glass of crisp white wine. For a heartier meal, you can also pair it with some roasted potatoes or crusty bread.