for 4 person

Crispy asparagus

250 g	green asparagus
1 dl	water
50 g	sugar

Fish

600 g	fillet of sea bass
3 tbsp	lime juice
½ tsp	salt
	oil for frying
1 ½	pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half (yields approx. 100 ml)

Dressing

2 tbsp	lemon juice
2 tbsp	olive oil
¼ tsp	salt

Beluga lentils

250 g	black lentil (beluga)
	water, boiling
¼ tsp	salt
20 g	Micro Greens

How it's done

Crispy asparagus

Peel thin strips from the asparagus using a peeler, place in a deep bowl. Bring the water and sugar to the boil, pour over the asparagus, leave to absorb for approx. 5 mins., drain. Spread the asparagus on a baking tray lined with baking paper.

Bake for approx. 15 mins. in the centre of an oven preheated to 130°C. Remove from the oven, turn the heat up to 200°C.

Fish

Remove any bones from the fish using tweezers, cut in half, drizzle with lime juice, season with salt. Heat a dash of oil in a non-stick frying pan, reduce the heat and fry the fish for approx. 1 min. on each side. Drizzle half of the pomegranate juice over the fish.

Dressing

Combine the lemon juice, oil and the remainder of the pomegranate juice, season with salt.

Beluga lentils

Bring the lentils to the boil and simmer over a low heat for approx. 20 mins. until soft, drain the liquid, season with salt. Mix in the dressing and pomegranate seeds, plate up. Serve the fish on top, garnish with the micro greens and crispy asparagus.

Show complete recipe