Sea Bass with Asparagus

Ingredients

• 1.5 kg green asparagus
• Salt
• 400 g cherry tomatoes
• 5 g Basil (1 handful)
• 0.5 Organic lemon
• 3 tbsp olive oil
• 500 g sea bass fillet (ready to cook, skin on)
• Pepper

Instructions

1. 1.

   Wash the asparagus, trim off the woody ends and peel the lower third of the spears. Cook in boiling salted water for 5–6 minutes over medium heat, then shock in cold water and drain.

2. 2.

   Meanwhile wash and halve the cherry tomatoes. Wash the basil, pat dry, pinch out the leaves. Peel a lemon hot, grate the zest, rub the rind, and squeeze out the juice.

3. 3.

   Heat 1 tbsp olive oil in a large non-stick pan. Add the tomatoes and sauté over medium heat for 4–5 minutes while turning. Add the asparagus and cook for 3–4 minutes. Finish with a splash of lemon juice.

4. 4.

   Pat the fish dry, pat it again, and cut into four pieces. Season the sea bass fillets with salt and pepper. Heat the remaining oil in a pan. Fry the fish skin-side down for 4 minutes over medium heat until golden brown; flip and cook on low heat for another 5 minutes.

5. 5.

   Arrange the asparagus and tomatoes on plates and place the fish fillets on top. Sprinkle everything with basil leaves and lemon zest.