NUTRITION

SERVINGS

INGREDIENTS

8 oz halibut fillet

1 tbsp avocado oil

1.5 cups asparagus

1 cup cherry tomatoes

2 cloves garlic

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the halibut fillet completely dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.

• 3

  Carefully place the halibut in the pan and sear for 4-5 minutes without moving it, until a golden-brown crust forms.

• 4

  Flip the fish and immediately add the trimmed asparagus and cherry tomatoes to the empty spaces in the pan.

• 5

  Stir in the minced garlic, lemon juice, and lemon zest, allowing the vegetables to sauté in the pan juices for 3-4 minutes until the fish is opaque and the tomatoes begin to burst.

• 6

  Remove from heat, garnish with freshly chopped parsley, and serve the halibut alongside the blistered vegetables.