NUTRITION

SERVINGS

INGREDIENTS

6 oz sea bass fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Pat the sea bass dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the sea bass in the pan and sear for 4-5 minutes until the surface is golden and crisp.

• 4

  Flip the fish and cook for another 3-4 minutes until the center is opaque and flakes easily with a fork.

• 5

  Remove the fish from the pan; add the asparagus and garlic, sautéing for 5 minutes until tender.

• 6

  In a small bowl, whisk together the lemon juice, lemon zest, parsley, and chives to create the sauce.

• 7

  Plate the warm quinoa, top with the sea bass and asparagus, and drizzle the vibrant herb sauce over the top.