NUTRITION

SERVINGS

INGREDIENTS

8 oz Barramundi fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the barramundi fillets completely dry with a paper towel and season both sides with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 3

  Place the fish fillets in the pan and press gently with a spatula for 30 seconds to ensure even contact for a superior crust.

• 4

  Sear the fish for 4-5 minutes until the edges are golden and the fish releases easily from the pan, then flip and cook for 2 more minutes.

• 5

  Remove the fish from the pan and set aside on a plate; add the asparagus spears and minced garlic to the same skillet.

• 6

  Sauté the asparagus for 3-4 minutes, tossing frequently, until they are crisp-tender and vibrant green.

• 7

  Reduce the heat to low, then add the ghee, lemon zest, and lemon juice to the pan, swirling until the ghee is melted and emulsified.

• 8

  Plate the barramundi alongside the asparagus and drizzle the warm lemon-ghee sauce over the top before serving immediately.