Roasted sea bass with a chimichurri sauce

Ingredients

100g of asparagus (woody ends removed) 

100g of green beans

1 tube of half-fat crème fraîche

2-3 tablespoons of chimichurri sauce 

4 sea bass fillets 

Olive Oil 

Method

Heat the oven to 200C.

Put the sea bass in a roasting tin, skin up, and drizzle generously with olive oil. (You can use parchment paper if you want to use less oil). Season as required. 

Cook for 6/7 minutes until the flesh flakes easily and turns opaque. At the same time steam the vegetables until tender then keep them warm. 

Mix the creme fraîche and chimichurri sauce in a pan and heat until boiling. 

When the fish is ready, place the asparagus and green beans on a plate. Place the sea bass on top and cover with the sauce.