The author of this recipe is Un pizzico di viola
Take the sea bass and lay it on a baking sheet. Place parchment paper inside the belly to protect the fish from salt. Then cover the entire sea bass with coarse salt and bake it into the oven at 200 degrees for about 30 minutes.
Meanwhile, boil the lentils in salted water.
Clean the asparagus and remove the tough end. Cut them lengthwise and grill them for a few minutes, until crispy.
Prepare the vinaigrette by mixing the tahini sauce with the soy sauce, the grapefruit juice, a few drops of lemon juice, oil, salt and pepper.
Take the fish out of the oven, remove the salt crust that has formed, clean it and place it on top of the lentils, add the asparagus and top with the vinaigrette. Enjoy!