- 1 tablespoon Meyer lemon juice
- 1/2 teaspoon grated fresh Meyer lemon zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup extra virgin olive oil
Vegetables and Bass:
- 3 tablespoons olive oil, divided
- 8 ounces asparagus, trimmed and cut into 2-inch pieces
- 1/2 red onion, thinly sliced
- 1/4 teaspoon fresh thyme leaves
- 1/2 cup fresh or frozen peas, thawed
- 4 radishes, thinly sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 2 (8-ounce) striped bass filets, halved crosswise
1. For the vinaigrette, combine the lemon juice, zest, mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the oil in a steady stream until incorporated; set aside.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the asparagus and onion; cook, stirring occasionally, until the asparagus is bright green and the onion has softened, about 2 to 3 minutes. Add the peas and thyme and cook 1 minute. Stir in the radishes, garlic, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook until the radishes start to wilt, about 2 minutes. Transfer vegetables to a bowl.
3. Return the skillet to the stove over medium heat and add the remaining 1 tablespoon oil. Season the bass fillets with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the bass to the skillet, skin side down, and cook, pressing on the fillets occasionally with a spatula to help the skin make contact with the pan surface, until the skin is browned and crisp and the flesh is mostly opaque, 5 to 6 minutes. Turn the fish over and cook 1 minute. Add the reserved vegetables and cook 1 to 2 minutes longer, until the fish is cooked through and the vegetables are heated through. Serve topped with the vinaigrette.