Whole sea bream gutted.

Four asparagus spears

One whole lemon

Salt and pepper for seasoning

Wild herbs (dill / rosemary)

100g garlic butter

Two pieces of smoked salmon


  • Grease a tray with garlic butter, sit the fish directly on to the tray
  • Make three light incisions along the fish to speed up the cooking
  • Squeeze a lemon over the fish and season
  • Place the herbs along the incisions to increase the flavour
  • Bake in an oven at 180 degrees for aprox 10 minutes or until the flesh turns white
  • While the fish is baking peel the asparagus.
  • Simmer in water for five minutes
  • Once the asparagus is par-cooked, remove it from the water, wrap it in the smoked salmon and grill with garlic butter just before the fish is cooked
  • For serving:
  • Place the fish in the centre of the plate.
  • Use a dressing of choice to decorate the outside, balsamic in this case.
  • Place the asparagus over the fish accompanied with a wedge of lemon.