Fish Roulades with Green Asparagus and Tomato Ragout

Ingredients

• 16 stalks of green asparagus
• Salt
• white pepper (freshly ground)
• 2 cloves garlic
• 1 tbsp capers (jarred)
• 2 Spring Onions
• 125 g mozzarella ball
• 8 sea bass fillets (ready to cook, skinless, 80 g each)
• 700 g ripe tomatoes
• 2 tbsp olive oil
• 1 tbsp black pitted olives
• basil (for garnish)

Instructions

1. 1.

   Peel the lower third of the asparagus, trim the woody ends, and blanch the stalks in boiling salted water for about 4 minutes. Shock in cold water, drain, and cut into 6 cm pieces.

2. 2.

   Peel the garlic and finely chop with the capers. Wash, trim, and finely chop the spring onions. Drain the mozzarella and dice it small. Mix all together and season with salt and pepper.

3. 3.

   Rinse the fish fillets under cold water, pat dry, spread the mozzarella mixture over each fillet, place a few asparagus pieces across the middle of each. Roll up the fillets, secure with toothpicks, and season the outside with salt and pepper.

4. 4.

   Wash the tomatoes, quarter them, remove seeds, and dice small. Sauté in olive oil in a pan, stir in olives, and season with salt and pepper. Place the roulades on top and cover; simmer over low to medium heat for about 7 minutes.

5. 5.

   Plate the fish roulades with tomato ragout and sprinkle with basil before serving.