Step 1

Wash the asparagus and cut off or snap off the woody ends. Cook asparagus in boiling salted water for 5-6 minutes over medium heat, then rinse and drain with cool water.

Step 2

Meanwhile, wash and halve cherry tomatoes. Wash basil, shake dry and pluck leaves. Rinse lemon in hot water, rub dry, grate peel and squeeze juice.

Step 3

In a large non-stick frying pan, heat 1 tablespoon olive oil. Add tomatoes and fry, turning, over medium heat for 4-5 minutes. Add asparagus and cook for 3-4 minutes. Deglaze with lemon juice.

Step 4

Rinse fish, pat dry and cut into 4 pieces. Season sea bass fillets with salt and pepper. Heat remaining oil in a frying pan. Fry fish on skin side for 4 minutes over medium heat until golden brown; turn and let sit over low heat for 5 minutes.

Step 5

Arrange asparagus with tomatoes on plates and place fish fillets on top. Sprinkle everything with basil leaves and lemon zest.