Pan Fried Sea Bream with Leeks and Asparagus

Wash the Sea Bream fillets under cold water and pat dry all over with some kitchen paper. Paint lightly with some olive oil and lightly season with salt and pepper.

Trim the leaks and cut into slices about a half centimetre thick and put into a steamer. Similarly prepare the asaparagus and add preferably to a separate steamer. Start both steaming and check after five minutes whether they are ready, if not allow a few further minutes. Prepare the Beurre Blanc  Recipe   and keep warm. to one side.

Put a tablespoonful of olive oil in a thick bottomed pan and put over a medium heat for a few minutes until it is obviously hot. Add the fish skin side down and cook for about three minutes. Turn the fillets over and cook for a further two minutes.

Season the leeks and asparagus with salt, pepper and a little lemon juice and put on to the serving plates. Lay a fillet on top followed by a little of the Beurre Blanc. Serve immediately  Picture  .