NUTRITION

SERVINGS

INGREDIENTS

8 oz Branzino fillets

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

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the branzino fillets completely dry with a paper towel to ensure the skin gets ultra-crispy.

• 2

  Season both sides of the fish fillets with the sea salt and black pepper.

• 3

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

• 4

  Place the fillets in the pan skin-side down, pressing gently with a spatula for 10 seconds to ensure even contact and prevent curling.

• 5

  Sear for 3-4 minutes until the skin is golden and releases easily from the pan, then flip and cook for another 1-2 minutes until opaque.

• 6

  While the fish cooks, steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

• 7

  In a small bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, and chopped parsley to create the sauce.

• 8

  Plate the cooked quinoa and steamed asparagus, top with the seared branzino fillets, and spoon the lemon-herb sauce over the fish before serving.