NUTRITION

SERVINGS

INGREDIENTS

7 oz Barramundi fillet

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Garlic

1 tbsp Parsley

0.5 cup Cooked quinoa

1 cup Asparagus

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the fish fillets in the pan and sear for 4 minutes without moving them to ensure the skin becomes golden and crisp.

• 4

  Flip the fillets gently and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 5

  Transfer the fish to a plate and reduce the skillet heat to medium.

• 6

  Add the ghee and minced garlic to the pan, sautéing for 30 seconds until the garlic is fragrant but not browned.

• 7

  Whisk in the lemon juice and chopped parsley to create a light emulsion, then remove the pan from the heat.

• 8

  Divide the warm quinoa and steamed asparagus between plates, top with the barramundi, and drizzle the lemon-herb sauce over the fish.