for 4 person

Sea bream

2	gilthead seabream (organic), ready to cook
¼ tsp	salt
a little	pepper
1	organic lemon, sliced
2	garlic cloves, sliced
1 tbsp	olive oil
500 g	green asparagus, lower third peeled
600 g	waxy potatoes, cut in slices of 3 mm
1 bunch	flat-leaf parsley, finely chopped
1 dl	white wine
1 dl	vegetable bouillon
1 tsp	salt

Lime hollandaise

1 dl	white wine
1 tbsp	herbal vinegar
1	shallot, finely chopped
3	parsley stems
1	bay leaf
2	fresh egg yolks
100 g	butter, cut into pieces, cold
1	organic lime, use grated zest and 1/2 tbsp of juice
	salt and pepper to taste

How it's done

Sea bream

Rinse the fish (inside and out) in cold water, pat dry. Season the fish inside and stuff with slices of lemon. Score the surface of the fish several times on both sides and place the slices of garlic in the incisions. Brush the fish with oil, place in the roasting tin. Arrange the asparagus, potatoes and parsley around the fish, pour in the wine and stock, salt the fish and the vegetables.

To roast

Approx. 25 mins. in the centre of an oven preheated to 200°C.

Lime hollandaise

Bring the wine to the boil in a pan along with all the other ingredients up to and including the bay leaf. Turn down the heat, reduce the liquid to approx. 2 tbsp, strain into a thin-sided bowl, leave to cool. Add the egg yolks to the reduction and mix well. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Beat the mixture with a whisk until light and frothy. Reduce the heat, gradually whisk in the butter, continue to whisk until the sauce becomes creamy. Remove the bowl, stir in the lime zest and juice, season. Serve the fish with the vegetables and lime hollandaise.

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