Crispy Almond-Crusted Sea Bass with Roasted Asparagus

Pat dry the 150 gr Sea Bass Fillet with paper towels, season both sides with ¹/₄ tsp Sea Salt and ¹/₄ tsp Black Pepper - Coarsely Ground, and arrange the fillets skin-side down on a parchment-lined baking sheet.

In a small mixing bowl, combine the 15 gr Sliced Almonds, finely chopped 10 gr Parsley, minced ³/₄ clove Garlic, finely grated zest from the 0 piece Lemon, and ¹/₄ tbsp Olive oil extra virgin, tossing gently so the almonds stay intact.

Spread a thin layer of 1 tsp Dijon Mustard over the top flesh of each fillet, then press the almond herb mixture evenly across the surface to form a crust.

Trim the woody bottoms from the 150 gr Asparagus, arrange them in a single layer on a second baking sheet, and toss with ³/₄ tbsp Olive oil extra virgin, ¹/₄ tsp Sea Salt, and ¹/₄ tsp Black Pepper - Coarsely Ground.

Place both baking sheets into an oven preheated to 190°C (375°F) and bake for 12 to 15 minutes, until the fish turns opaque and the almond crust turns golden.

Remove the trays from the oven and squeeze the fresh juice and arrange wedges from the remaining ¹/₂ piece Lemon over the hot asparagus and around the fish.

Transfer the roasted asparagus onto two warmed serving plates, lay an almond-crusted fish fillet alongside, and serve immediately.