ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
2 large eggs2 tablespoons finely chopped cornichons2 tablespoons capers in brine, drained and chopped2 teaspoons dijon mustard2 tablespoons white wine vinegar7 tablespoons extra-virgin olive oilKosher salt and freshly ground pepper1 to 2 bunches asparagus, trimmed4 fillets black sea bass or red snapper (5 to 6 ounces each)2 tablespoons finely chopped fresh parsley2 tablespoons minced fresh chivesLemon wedges, for serving
1. Put a baking sheet on the middle oven rack and preheat to 450˚. Bring a small saucepan of water to a boil. Gently lower the eggs into the water and return to a boil, then reduce the heat and simmer until hard-boiled, 10 minutes. Drain and run under cold water until cool enough to handle. Peel, halve and finely chop the eggs. Add to a medium bowl with the cornichons, capers, mustard, vinegar and ¼ cup olive oil. Stir together; season with salt and pepper.
2. Toss the asparagus with 1 tablespoon olive oil; season with salt and pepper. Spread on the hot baking sheet and cook, undisturbed, until charred on the bottom and crisp-tender, 10 to 12 minutes.
3. Meanwhile, run a knife back and forth across the fish skin to remove any scales. Gently score the skin about ¼ inch into the fish, 4 scores per fillet (this will help prevent curling). Heat a large nonstick skillet over medium-high heat; season the fish with salt and pepper. Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the fish, skin-side down, and cook, pressing down with a spatula if the fish curls, until well browned, 3 to 5 minutes. Flip and cook through, 1 more minute.
4. Divide the fish and asparagus among plates. Stir the parsley and chives into the sauce and spoon over the fish. Serve with lemon wedges.
Per serving: Calories 410; Fat 27 g (Saturated 5 g); Cholesterol 161 mg; Sodium 623 mg; Carbohydrate 6 g; Fiber 2 g; Sugars 1 g; Protein 36 g