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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


  • 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, let’s give a shout-out to some of the true stars that made this recipe a reality. Imagine him doing his groceries at the market with a shopping tote and bulk bags. Then orchestrating flavors with the Caraway and Made In pans, and wielding his trusty Made In and Victorinox knives like seasoned companions. The cutting board provided a sturdy stage for all the culinary action, while the Peugeot pepper mill sprinkled a touch of magic. Here's to the incredible dance of flavors and the kitchen merch that made it all possible.

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