NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea bass fillet

0.75 medium Yukon gold potato

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

1 cup Asparagus spears

0.5 whole Lemon

1 clove Garlic

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into 1/2-inch cubes and toss with 1 tsp olive oil, dried rosemary, and half of the sea salt and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and tender.

• 4

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

• 5

  Heat the remaining 1 tsp olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the sea bass in the pan and sear for 4-5 minutes without moving it to develop a crisp crust, then flip and cook for another 2-3 minutes.

• 7

  Steam the asparagus spears for 3-4 minutes until vibrant green and tender-crisp, then toss with minced garlic.

• 8

  Serve the sea bass immediately with the roasted potatoes and asparagus, finishing with a bright squeeze of fresh lemon juice.