Pike-perch fillet with asparagus

Ingredients for 4 servings:

• 4 pike-perch fillets, with skin
• 500 g asparagus, white
• 500 g asparagus, green
• 1 kg cherry tomatoes
• 40 g butter
• 6 tbsp lemon oil
• a few stalks of basil
• some salt and pepper
• some fleur de sel
• 40 g pine nuts, roasted

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Preheat the oven to 180°C. Clean the asparagus, remove the woody ends, and peel the white asparagus. Halve the tomatoes, place them cut-side down on baking paper, drizzle with 3 tablespoons of oil, season with salt, pepper, and a third of the chopped basil, and cook for 20 minutes. Add the white asparagus to boiling salted water and after 6 minutes add the green asparagus. Cook together for another 6-8 minutes. Then drain and refresh. Score the washed and drained zander fillets several times on the skin side and dust with flour. Heat the remaining oil in a pan and fry the fillets skin-side down until brown. Turn after 4-5 minutes and remove the pan from the heat. Now season the fillets with salt and pepper. Put the butter in a saucepan, let it brown slightly, and then warm the asparagus in it. Toast the pine nuts. Add the baked tomatoes to the asparagus, mix, and season to taste. Place the zander fillets on a plate with the vegetables and garnish with pine nuts and the remaining basil. Rice goes well with the dish.