Preparation
- Preheat the oven to the temperature indicated on the packaging of the potato gratin. Prepare the potato gratin according to the instructions on the package.
- Wash the sea bream thoroughly inside and out, dry it and then season with salt and pepper. Place a slice of lemon and a sprig of rosemary on the belly of each sea bream. Heat the olive oil in a large frying pan. Fry the sea bream over medium heat for 5-7 minutes on each side until golden brown and cooked through.
- Remove the cooked asparagus from the jar and drain. You can then reheat them briefly in a pan or leave them cold, depending on your preference
- Wash and squeeze the lettuce and then stir in the asparagus. Stir in the olive oil and balsamic vinegar to make a dressing and season with salt and pepper. Pour the dressing over the salad and asparagus and toss well.
- Place the mixed salad on a plate and top with a fried sea bream. Serve the potato gratin on separate plates.