Pan-seared Sea Bass With Blood Orange Butter Sauce Recipe

For asparagus: Preheat the oven to 400 degrees F. Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 8-12 minutes (depends on how thick they are). Cool slightly and serve warm or at room temperature. For sauce: Melt 1 Tbsp. butter in a small saucepan over medium heat. Add shallots and cook until tender and just beginning to color (do not brown them), about 3 minutes. Add the lemon and orange juice and bay leaf and simmer on low until reduced by about half (about 5 minutes). Stirring constantly, add butter one tablespoon at a time, incorporating each piece fully before adding the next. Add salt and pepper, to taste. For fish: In a medium saute pan, heat a couple tablespoons of olive oil over medium-high heat. Season sea bass with salt and pepper, then place in pan and sear on both sides, turning only once. Cooking time will vary depending on the thickness of your fish, but fish is done when it flakes easily in the center with a fork. To plate: Place asaparagus all facing the same direction on serving plate. Top with fish and spoon butter sauce over the fish.