NUTRITION

SERVINGS

INGREDIENTS

8 oz sea bass fillet

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp lemon juice

1 tsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the fish skin-side down in the pan, pressing gently with a spatula for 30 seconds to ensure even contact.

• 4

  Sear for 4-5 minutes without moving until the skin is crispy and golden, then flip and cook for another 2-3 minutes.

• 5

  Remove the fish and set aside; in the same pan, add the asparagus and minced garlic, sautéing for 3-4 minutes until crisp-tender.

• 6

  Lower the heat, add ghee, lemon juice, parsley, and dill to the pan, swirling until the ghee is melted and fragrant.

• 7

  Plate the asparagus, top with the crispy sea bass, and spoon the warm lemon-herb sauce over the fish.