Sea bream fillet, candied lemon truffle oil and asparagus

Pan-fried sea bream fillet topped with a truffle oil and candied lemon vinaigrette, served with roasted asparagus for an elegant and fragrant plate.

schedule Prep (min)
15 min
whatshot Cook (min)
10 min
timer Total (min)
25 min
account_circle Servings
2
340 kcal
Par portion
26.0 g
Lipides
28.0 g
Protéines
2.0 g
Glucides nets
Ingredients

Instructions
  1. Preheat the oven to 200C Place the asparagus on a baking tray, sprinkle with a spoonful of olive oil, add salt and roast for 10 minutes.
  2. Season the sea bream fillets with salt and pepper.
  3. While cooking, mix truffle oil and lemon zest and a pinch of salt to make a light vinaigrette.
  4. Arrange the fillets on a bed of asparagus and drizzle with the truffle vinaigrette.

Tips
  • Do not overcook the sea bream to preserve its fragile texture.

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Sea bream fillet, candied lemon truffle oil and asparagus
Sea bream fillet, candied lemon truffle oil and asparagus

Pan-fried sea bream fillet topped with a truffle oil and candied lemon vinaigrette, served with roasted asparagus for an elegant and fragrant plate.

Elena Bianchi Italy

Chef Elena Bianchi

Italy

Italian-Regional

Vegetable-forward interpretations of regional Italian cuisine with low-carb pasta alternatives.