Pan-Seared Fish Fillet with Carrot Puree and Asparagus

Step 1

Peel and chop the 3 carrots into 1 inch chunks. Place in a small pot, cover with water, and boil until very tender, about 15 minutes.

Step 2

Drain the carrots and transfer to a blender. Add the 0.25 cup heavy cream, 1 tbsp butter, and a pinch of salt. Blend until completely smooth, about 1 minute. Set aside.

Step 3

Trim the woody ends from the 1 bunch asparagus. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the asparagus and cook, turning occasionally, until bright green and crisp-tender, about 5 minutes. Season with salt and pepper, then remove to a plate.

Step 4

Pat the 2 fish fillets dry and season both sides with the remaining salt and pepper. Add the remaining 1 tbsp olive oil to the same skillet over medium-high. Place the fillets skin-side down and cook without moving until the skin is golden and crispy, about 4 minutes.

Step 5

Flip the fillets and cook until the flesh is opaque and flakes easily, about 2 more minutes. Remove the fish to a plate.

Step 6

Reduce the heat to low. Add the remaining 1 tbsp butter and 2 tbsp water to the skillet, scraping up any browned bits. Stir until the butter melts into a light sauce, about 1 minute.

Step 7

Spoon the carrot puree onto two plates. Top with the fish, arrange the asparagus alongside, and drizzle with the pan sauce.