NUTRITION

SERVINGS

INGREDIENTS

4 oz Seabass fillets

1 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

2 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Garlic powder

PREPARATION

• 1

  Pat the seabass fillets extremely dry with paper towels on both sides to ensure a crispy sear.

• 2

  Season the fish and the asparagus spears evenly with sea salt, black pepper, and garlic powder.

• 3

  In a small bowl, whisk together the Greek yogurt, fresh lemon juice, and chopped dill until the sauce is smooth and creamy.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 5

  Place the seabass fillets in the pan, skin-side down if applicable, and press lightly with a spatula for 30 seconds.

• 6

  Sear the fish for 4-5 minutes without moving it until the edges are golden and crisp, then flip and cook for another 2-3 minutes.

• 7

  While the fish finishes, steam or lightly sauté the asparagus in a separate pan for 4 minutes until tender-crisp.

• 8

  Plate the seabass alongside the asparagus and drizzle generously with the lemon-dill yogurt sauce.