NUTRITION

SERVINGS

INGREDIENTS

8 oz Branzino fillets

2 medium Zucchini

1.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 medium Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the zucchini into half-moons and toss on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and the dried oregano.

• 3

  Roast the zucchini for 15-18 minutes until tender and slightly browned around the edges.

• 4

  Pat the branzino fillets very dry with paper towels, then season the flesh side with the remaining 0.25 tsp sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining 1 tbsp of olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 6

  Place the fish skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact for a golden crust.

• 7

  Cook for 3-4 minutes until the skin is golden, then carefully flip and cook for another 1-2 minutes until opaque throughout.

• 8

  Remove from heat and immediately top with fresh lemon zest, a squeeze of lemon juice, and chopped parsley before serving with the roasted zucchini.