Pan-Seared Chilean Sea Bass with Lemon Garlic Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chilean Sea Bass with Lemon Garlic Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chilean Sea Bass with Lemon Garlic Roasted Asparagus

Savor the exquisite flavors of tender Chilean Sea Bass, perfectly pan-seared to a golden finish and paired with vibrant lemon garlic roasted asparagus. This dish is a celebration of elegant simplicity, combining the rich, buttery texture of sea bass with the crisp, fresh bite of asparagus, accentuated by zesty lemon and fragrant garlic.

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NUTRITION

316kcal
Protein
38.3g
Fat
18.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chilean Sea Bass (approx 198g)

1 cup Asparagus (approx 134g)

2 tsp Olive Oil (approx 9.2g)

1/4 Lemon

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and place it on a baking sheet. Drizzle 2 teaspoons of olive oil over the asparagus, then add a pinch of salt and pepper. Toss to coat evenly.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus is roasting, pat the Chilean Sea Bass dry with a paper towel. Season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the sea bass and sear for about 3-4 minutes per side, until a golden crust forms and the fish flakes easily with a fork.

  • 6

    Mince the garlic clove and squeeze in the juice from 1/4 lemon over the fish during the last minute of cooking. Allow the flavors to meld for an additional minute.

  • 7

    Plate the seared sea bass alongside the roasted asparagus, and finish with an extra squeeze of lemon juice if desired. Serve immediately.

Pan-Seared Chilean Sea Bass with Lemon Garlic Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Chilean Sea Bass with Lemon Garlic Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chilean Sea Bass with Lemon Garlic Roasted Asparagus

Savor the exquisite flavors of tender Chilean Sea Bass, perfectly pan-seared to a golden finish and paired with vibrant lemon garlic roasted asparagus. This dish is a celebration of elegant simplicity, combining the rich, buttery texture of sea bass with the crisp, fresh bite of asparagus, accentuated by zesty lemon and fragrant garlic.

NUTRITION

316kcal
Protein
38.3g
Fat
18.3g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Chilean Sea Bass (approx 198g)

1 cup Asparagus (approx 134g)

2 tsp Olive Oil (approx 9.2g)

1/4 Lemon

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the asparagus and place it on a baking sheet. Drizzle 2 teaspoons of olive oil over the asparagus, then add a pinch of salt and pepper. Toss to coat evenly.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus is roasting, pat the Chilean Sea Bass dry with a paper towel. Season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the sea bass and sear for about 3-4 minutes per side, until a golden crust forms and the fish flakes easily with a fork.

  • 6

    Mince the garlic clove and squeeze in the juice from 1/4 lemon over the fish during the last minute of cooking. Allow the flavors to meld for an additional minute.

  • 7

    Plate the seared sea bass alongside the roasted asparagus, and finish with an extra squeeze of lemon juice if desired. Serve immediately.