A medley of sea bass, oysters and asparagus (sharing platter for lovers)

Method

1. Set the oven to 180°C/gas 4. Take each sea bass fillet and make a few incisions into the skin, push some basil into each slit, then drizzle with olive oil.

2. Place the fish in a roasting pan and roast for about 4 minutes. Remove from oven.

3. Take each crostini and top with the sun blushed tomatoes. Place the sea bass on top. Reserve until ready to serve.

4. Mix the chopped dill and olive oil together. Take each spear of asparagus and roll in the dill oil, add vinegar and season to taste with salt and pepper. Wrap a strip of salmon in a spiral manner around each asparagus spear. Make little rosettes with the remaining uncut pieces of salmon.

5. To make the oyster salsa, mix together the chopped shallot, vinegar, sugar, oysters, salt and pepper.

6. To serve, reheat the sea bass in the oven for about 3 minutes, until hot and cooked through.

7. Arrange the asparagus, salmon and oyster salsa on the plate and serve immediately, with the hot sea bass.

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Ingredients

2 sea bass fillets, each 170g, skin on but pin boned
4 fresh basil leaves
1 tbsp Olive oil
4 pieces of crostini
2 tbsp sun-blushed tomatoes
white truffle oil, to serve

For the asparagus:

4 spears of large green asparagus spears, blanched
4 slices Smoked salmon, 2 cut into thin strips, the remaining 2 left whole

For the dill oil:

1 tbsp Olive oil
½ tbsp Dill, chopped
Balsamic vinegar, to drizzle

For the oyster salsa:

1 small shallot, finely chopped
1 tbsp red wine vinegar
1 tsp Sugar
2 Oysters, shucked, washed and chopped

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