NUTRITION

SERVINGS

INGREDIENTS

8 oz Barramundi fillet

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

1 tsp Ghee

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Lemon juice

2 cups Asparagus spears

1 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  Heat avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the fish skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact and crispy skin.

• 4

  Sear for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the flesh is opaque.

• 5

  Remove the fish from the pan and set aside; add the asparagus and cherry tomatoes to the same skillet.

• 6

  Sauté the vegetables for 4 minutes until the tomatoes begin to blister and the asparagus is bright green and tender.

• 7

  In a small bowl, whisk together the ghee, minced garlic, chopped fresh dill, and lemon juice.

• 8

  Plate the barramundi alongside the roasted vegetables and drizzle the fragrant lemon-dill sauce over the top before serving.