NUTRITION

SERVINGS

INGREDIENTS

6 oz Sea bream fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the sea bream fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.

• 3

  Place the fish skin-side down in the pan and sear for 3-4 minutes without moving it to ensure the skin becomes golden and crispy.

• 4

  Carefully flip the fillet and cook for another 2 minutes until the flesh is opaque and flakes easily with a fork.

• 5

  Remove the fish from the pan and set aside; in the same skillet, add the remaining oil, minced garlic, and asparagus spears.

• 6

  Sauté the asparagus for 3-5 minutes until tender-crisp, then stir in the lemon juice and lemon zest to deglaze the pan.

• 7

  Serve the sea bream over the warm cooked quinoa, topping it with the sautéed asparagus and a garnish of fresh parsley.