NUTRITION

SERVINGS

INGREDIENTS

6 oz Branzino Fillet

1/2 cup Cooked Lentils

1/4 cup Cooked Quinoa

1 tbsp Extra Virgin Olive Oil

1/4 cup chopped Yellow Onion

1 clove Garlic, minced

1 tbsp Lemon Juice

1/2 tsp Ground Cumin

1/4 tsp Ground Turmeric

PREPARATION

• 1

  Pat the branzino fillets completely dry with a paper towel and season the skin side with a pinch of sea salt.

• 2

  Heat half of the olive oil in a medium skillet over medium heat and sauté the diced onion and garlic until soft and translucent.

• 3

  Add the cooked lentils, cooked quinoa, cumin, and turmeric to the skillet, stirring frequently for 3 minutes until the grains are fragrant and heated through.

• 4

  In a separate non-stick skillet, heat the remaining olive oil over medium-high heat until shimmering.

• 5

  Place the branzino fillets skin-side down in the hot pan, pressing down firmly with a spatula for 30 seconds to ensure even contact.

• 6

  Sear the fish for 3 to 4 minutes without moving it until the skin is golden and very crispy.

• 7

  Carefully flip the fillets and cook for another 1 to 2 minutes until the flesh is opaque and flakes easily with a fork.

• 8

  Divide the lentil pilaf onto plates, top with the crispy branzino, and drizzle with fresh lemon juice before serving.