NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea bass fillet

0.5 tbsp Extra virgin olive oil

0.5 cup Quinoa, cooked

1 cup Asparagus spears

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ghee

PREPARATION

• 1

  Pat the sea bass fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the sea bass in the pan and sear for 4-5 minutes until the bottom is golden brown and a crisp crust has formed.

• 4

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

• 5

  While the fish is searing, steam the asparagus spears for 3-4 minutes until they are bright green and tender.

• 6

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and fresh dill to create the sauce.

• 7

  Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared sea bass, and drizzle the lemon-dill sauce over the fish.