for 4 person

Potatoes

800 g	raclette potatoes, cut in half
1 tbsp	olive oil
¾ tsp	salt
a little	pepper

Bake

500 g	white asparagus, peeled
2	gilthead seabream (organic) (approx. 500 g each)
¾ tsp	salt
50 g	butter, melted
2 tbsp	pine nuts
1 tsp	smoked paprika

Return to the oven

1	organic lemon, grated zest and the juice

How it's done

Potatoes

Place the potatoes and oil in a bowl, season, mix, spread on a baking tray lined with baking paper.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, salt the asparagus and fish, place next to the potatoes on the tray. Mix the butter, pine nuts and paprika, spread on top of the fish and vegetables.

Return to the oven

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, top the fish with the lemon zest and juice, plate up.

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