Golden Pan-Seared Sea Bream with Zesty Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Golden Pan-Seared Sea Bream with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Sea Bream with Zesty Lemon

Pan-seared sea bream fillets finished with a vibrant lemon-garlic glaze and served alongside crisp-tender roasted asparagus for a bright, refreshing meal.

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NUTRITION

430kcal
Protein
53.0g
Fat
19.9g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea bream fillet

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 whole Lemon

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

  • 1

    Pat the sea bream fillets completely dry with a paper towel and season both sides with 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 shimmering.

  • 3

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

  • 4

    Sear the fish for 3-4 minutes until the skin is golden and crispy, then carefully flip and cook for another 2 minutes.

  • 5

    Add the asparagus spears to the same pan during the last 4 minutes of cooking, tossing them in the oil and juices.

  • 6

    Mince the garlic and add it to the pan for the final 60 seconds, being careful not to let it burn.

  • 7

    Squeeze the fresh lemon juice over the fish and asparagus, then garnish with chopped fresh parsley before serving.

Golden Pan-Seared Sea Bream with Zesty Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Golden Pan-Seared Sea Bream with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Sea Bream with Zesty Lemon

Pan-seared sea bream fillets finished with a vibrant lemon-garlic glaze and served alongside crisp-tender roasted asparagus for a bright, refreshing meal.

NUTRITION

430kcal
Protein
53.0g
Fat
19.9g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea bream fillet

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 whole Lemon

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

  • 1

    Pat the sea bream fillets completely dry with a paper towel and season both sides with 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 shimmering.

  • 3

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

  • 4

    Sear the fish for 3-4 minutes until the skin is golden and crispy, then carefully flip and cook for another 2 minutes.

  • 5

    Add the asparagus spears to the same pan during the last 4 minutes of cooking, tossing them in the oil and juices.

  • 6

    Mince the garlic and add it to the pan for the final 60 seconds, being careful not to let it burn.

  • 7

    Squeeze the fresh lemon juice over the fish and asparagus, then garnish with chopped fresh parsley before serving.