Sea Bass Ingredients:

• Olive oil
• Chilean sea bass
• Salt
• Pepper 
• Panko crumbs
• Chopped garlic
• Peeled lemon rinds
• Beet sprouts 

Dressing Ingredients:

• Lemon juice, olive oil, Dijon mustard and a bit of honey
• Asparagus
• White wine
• Salt 
• Pepper

Directions:

Preheat the oven to 400 F. Rub virgin olive oil on about 1/2 pound of Chilean sea bass per person (pre cut in portions) on a raised rack, slightly salt and pepper the fish, sprinkle Panko mixed with finely chopped garlic and peeled lemon rinds on top of each piece of fish. Bake for 20 minutes, remove and let rest for about 5 minutes. Place the Chilean sea bass on a bed of beet sprouts seasoned with a dressing made of lemon juice, olive oil, Dijon mustard and a bit of honey. 

Place pan steamed asparagus (in a bit of olive oil and white wine). Salt and pepper to taste. You can substitute the white wine for a bit of lemon juice.