Roast Bass With Kombu Butter, Iceberg Lettuce And Asparagus Recipe

Ingredients For Roast Bass With Kombu Butter, Iceberg Lettuce And Asparagus Recipe

• 4 inch One square of kombu
• 1 stick Unsalted butter softened
• 0.5 Large head of iceberg lettuce, cut into 6 wedges
• 2 tablespoon Canola oil, plus more for rubbing
• Sea salt
• Freshly ground pepper
• 0.75 pound Asparagus
• 2 teaspoon Sherry vinegar
• 4 ounce Six striped bass fillets with skin, skin scored lightly in 3 slashes
• Crumbled seasoned nori sheets, for garnish