4 medium sea bass fillets

½ coffee cup dry white wine

½ br. spinach

1 chopped garlic glove

1 tomato

1 medium aubergine

16 small asparagus

½ tea cup olive oil

Juice from one lemon

1 tea cup cooked green lentils

4 slice bread

Salt, pepper

Μethod:

Season the fillets and put them in non stick roosted pan. Drizzled with wine and cook them in pre headed oven for 7-8 minuets on 200c.

Head half of olive oil in pan and fried the aubergine medallions. Drain them on towel.

Add the remaining oil and sauté the garlic. Add the spinach and leave it until wild. Remove from pan and keep warm.

Boil the asparagus in boiling water for a minute.

Make the slice of bread toast.

Use the remaining olive oil with the lemon juice, salt and pepper to make the dressing.

Arrange the toasts in serving dishes, topped with spinach, sliced tomatoes, asparagus, the aubergine medallions and finally the roasted fish fillets.

Sprinkle the cooked green lentils, drizzled the sandwich with ladolemono dressing and serve.