NUTRITION

SERVINGS

INGREDIENTS

8 oz sea bass fillet

0.75 medium Yukon Gold potato

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 medium lemon

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Cut the Yukon Gold potato into small 1/2-inch cubes and toss them in a bowl with half of the olive oil, garlic powder, and a pinch of salt and pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, drizzling with the remaining olive oil and another pinch of salt.

• 5

  Return the vegetables to the oven for 10-12 minutes until the potatoes are golden and the asparagus is tender.

• 6

  While vegetables roast, pat the sea bass fillet completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 7

  Heat a high-quality non-stick skillet over medium-high heat. Once hot, place the fish in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

• 8

  Sear for 4-5 minutes until the skin is very crispy, then carefully flip and cook for another 2-3 minutes until the flesh is opaque and flakes easily.

• 9

  Plate the sea bass alongside the roasted potatoes and asparagus. Squeeze the fresh lemon juice over the fish and garnish with chopped parsley.