SPRING-CLEAN YOUR MID-WEEK MEAL!Posted 10 March 2015 by The Saucy Fish Co.
Banish winter warmers and introduce lighter dishes for brighter days with a new season of fresh ingredients to spruce up your suppers this month.
Asparagus leads the spring vegetables out of the darkness of winter, the first spring green to raise its head. Full of anti-inflammatory and anti-oxidant properties, make the asparagus your go-to spring veggie for March - it also tastes pretty good too.
Sauté this sweet and delicate veggie, taking care not to overcook it, and pair with our Sea Bass and Beurre Blanc Sauce for a speedy supper in minutes. Not bad for a mid-weeker!
The classic French butter sauce, Beurre Blanc, brings out the best in our sea bass in this fresh dish that’s perfect for spring. Let the simple flavours delicately complement flakes of sea bass and beautifully sautéed asparagus.