Ingredients (@ quantity):

Method:

Cut the skin of the seabass fillets with a sharp knife and brush the with some olive oil, lime juice and salt and pepper. Chill for 30 minutes. Trimm the asparagus and cut off the bottom part, around 1 inch. Cut asparagus into 1 inch pieces and blanch in boiling water for 2 minutes. Refresh with cold water and place in bowl. Add the cooked potato pieces, the orange zest, the torn rocket and the seeds, mix well and season with salt and pepper. Add the orange segments and cut the peeled, seeded roasted pepper into long strips and add to the salad. Combine the mustard, orange juice, vinegar and the olive oil in a jar with screw top and shake well for a minute. Pour over the salad and mix gently. Add the basil leaves and gently mix again. Place the seabass fillets under a hot grill for 2 minutes on each side. Divide the salad onto 4 large plates and garnish with the seabass fillet. Serve. Bon Apetite