Snapper with Asparagus

1

With the knife tilted, cut the filet into four equal pieces

Make superficial cuts on the skin side parallel to each other

Season with Guérande salt and white peppercorn

2

In a steamer basket, place the thyme sprig and the snapper fillet with its skin facing upwards

Cook for eight minutes

3

Remove the asparagus from the base to the middle

Cook in 1 liter of boiling water with 1 tablespoon of salt for three minutes and drain

Herb oil

With your hands, tear the herbs into small pieces, except the chives, into smaller pieces

Cut the chives into smaller pieces and mix with the other herbs

In a bowl, combine the olive oil with the herbs. Reserve

Assembly

Place four asparagus on plates and, above them, place one piece of snapper fillet with its skin facing upwards

Decorate with fresh herbs and drizzle with herb oil.