NUTRITION

SERVINGS

INGREDIENTS

8 oz Barramundi fillet

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

  Pat the barramundi fillets completely dry with paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 2-3 minutes until opaque.

• 5

  While the fish cooks, steam the asparagus spears for 3-4 minutes until tender-crisp and vibrant green.

• 6

  Remove the fish from the pan and set aside; lower the heat to medium and add the ghee to the same skillet.

• 7

  Stir in the lemon juice, lemon zest, and chopped parsley, whisking for 1 minute to create a light sauce.

• 8

  Serve the barramundi over the fluffy quinoa with the asparagus on the side, drizzling the warm lemon-herb sauce over the fish.