Preheat the oven at 230 degrees Celsius.
Remove the bones from the fish. Place the filets on a baking tray. Season them with salt. Sprinkle some olive oil on the top.
Wash all the vegetables.
Peel the asparaguses and cut them into small slices. Keep the entire spear of the asparagus intact. Peel the spring onions and cut them into small slices.
Peel the carrots, cut them in half and then into slices. Take the leaves off the coriander bunch.
Fry the onions in a wok with hot olive oil. When they are transparent, add the carrots, and season them with salt. Leave them to cook for about 2 minutes. Add water to the same level as the vegetables and add the asparagus. Close the wok with a lid and leave the vegetables to absorb all the moisture. Once cooked, add the butter. Check the seasoning.
Once the vegetables are cooked and seasoned to perfection, add the coriander leaves.
Bake the seabream for 4 to 5 minutes in the oven.
Serve the vegetables on a plate. Place the seabream on the top. Decorate your plate with a reduction of balsamic vinegar.
«ID UK :: 6362 Remove the bones from the fish. Place the filets on a baking tray. Season them with salt. Sprinkle some olive oil on the top.»