NUTRITION

SERVINGS

INGREDIENTS

8 oz branzino fillets

1 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh oregano

1 cup asparagus spears

0.25 cup cooked quinoa

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat and lightly grease the grates with a high-heat oil.

• 2

  Pat the branzino fillets dry with a paper towel to ensure the skin becomes perfectly crispy.

• 3

  In a small bowl, combine the minced garlic, finely chopped parsley, and chopped oregano.

• 4

  Rub the fish fillets with half of the olive oil, then coat evenly with the herb-garlic mixture, sea salt, and black pepper.

• 5

  Slice the lemon in half and toss the asparagus spears with the remaining olive oil and a pinch of salt.

• 6

  Place the branzino skin-side down on the grill, along with the lemon halves (cut-side down) and the asparagus spears.

• 7

  Grill the fish for 4-5 minutes per side until the flesh is opaque and flakes easily with a fork.

• 8

  Remove the charred lemons and asparagus once they have developed grill marks and reached a tender-crisp texture.

• 9

  Serve the grilled branzino immediately with a squeeze of the warm charred lemon juice over the top, accompanied by the asparagus and warm quinoa.