Oven-Baked Sea Bass Fillet with Asparagus Garnish

Preheat the oven to 200°C (390°F).
Pat dry about 480 gr Sea Bass Fillet thoroughly with paper towels.
Finely chop {{102476720052708966566%}}.
Zest ¹/₂ piece Lemon, then squeeze out its juice.
Pick a few leaves from the fresh thyme.

In a small bowl, combine:
- 2 tbsp Olive oil extra virgin
- the lemon juice
- the lemon zest
- 2 cloves Garlic
- 25 gr Capers
- a few fresh thyme leaves
- 1 tsp Crushed Chili
- ¹/₂ tsp Table salt
- ¹/₂ tsp Black Pepper - Powder.

Arrange the fillets in a baking tray lined with parchment paper. Pour the prepared dressing evenly over them.

Bake the fish in the preheated oven for 12–15 minutes, or until the flesh turns white and flakes easily with a fork while remaining juicy inside.

While the fish is baking, trim the tough ends of 200 gr Asparagus and peel the lower part if they are thicker.

Heat a large skillet over medium-high heat.

Add 2 tbsp Olive oil extra virgin.

Place the cleaned asparagus in the skillet and cook for 4–5 minutes, turning occasionally, until lightly crisp.

Add 3 tsp Butter and the finely chopped 1 cloves Garlic to the asparagus in the skillet. Cook for another 1 minute. Finally, season the asparagus with , ¹/₂ tsp Black Pepper - Powder, and a few drops of lemon juice.

Carefully remove the baked fish from the oven and let it rest for 1 minute.

Arrange the asparagus on the side of each serving, with two sea bass fillets per person.

Spoon the sauce from the tray over the fish and finish with fresh thyme, a little lemon zest, and a few drops of olive oil.