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.

Ingredients

2 fillets of sea bream 120 150g each

1 tablespoon of truffle oil or olive oil + truffle

Zest of an orange or lemon for balance

200g green asparagus bases removed

Salt and freshly ground pepper

1 tablespoon of olive oil

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.