Skip to navigationSkip to main content
Contact information

BlogAug 24, 2023

A Culinary Adventure with Kitchen Merch: Marinated sea bass with Asparagus.


Back in the kitchen with Arend, our versatile Sales Manager, showcasing his culinary skills using our premium kitchen merch.

Remember Arend? One of our Sales Manager & cooking enthusiast. Today, he swaps his sales hat for an apron, ready to showcase a new recipe featuring our kitchen merch: Marinated sea bass with asparagus. With precision learned from client interactions, Arend orchestrates flavors and textures effortlessly, mirroring his skill in crafting partnerships.

Marinated sea bass with Asparagus

Ingredients :

  • 2 sustainable sea bass fillets (Always ask your fishmonger where it comes from!)
  • Green asparagus (or another green vegetable if it’s not asparagus season)
  • Capers
  • Spring onions
  • Parsley
  • Dill
  • Coriander
  • 2 gloves of garlic
  • Aleppo pepper
  • Mustard seeds
  • Zest of one lime
  • Lime juice
  • Olive oil
  • Pepper and salt


Marinated sea bass

Take a plate and add the zest of one lime and one glove of garlic together with the Aleppo pepper, the black pepper and salt. Mix well together with a dash of olive oil and lime juice. Marinade the sea bass fillets for at least 30 minutes by putting it in the fridge or do this the day before (if you have time).

Green salsa

Add the parsley, coriander, dill and garlic into a mixer. Mix this up with a dash of olive oil and pepper and salt. Drain through a sieve so it makes a nice light green sauce. Set aside.

Main dish

Cut the green asparagus in diamonds and fry them off in a splash of olive oil and the spring onions. Add the capers with some mustard seeds and black pepper and gently fry off. Make sure there is still some bite to the asparagus and season well with salt. In the meantime, take your fillets and fry them skin side down first, so the skin gets really crispy. Once the skin is really crispy, turn the fillets for one minute on the other side. For the plating, take a nice round bowl. First add the asparagus and capers. Add a drizzle of green salsa. Lay the sea bass on top and finish off with some fresh herbs and lime juice. Sprinkle some good olive oil over that simple goodness and enjoy!

As Arend takes his final bow in the kitchen, he wanted to give a shout-out to some of our all-time favorite kitchen companions that made this recipe truly shine. Picture him doing his groceries at the market with the jute tote. Then rocking that trusty apron, creating magic with the Alessi frying pan, and wielding his OPINEL and Victorinox knifes like kitchen superheroes. The oak cutting board played a steady supporting role, while the Peugeot pepper mill and a generous drizzle of olive oil added that extra pizzazz. Here's to the incredible dance of flavors and the kitchen merch that made it all possible.

Go to previous slide
Go to next slide

More insights

View all articles
View all articles