NUTRITION

SERVINGS

INGREDIENTS

8 oz Barramundi fillet

1 tbsp Avocado oil

0.5 tbsp Ghee

1 cup Asparagus

1 cup Cauliflower rice

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the barramundi fillets completely dry with a paper towel to ensure a crispy skin.

• 2

  Season both sides of the fish evenly with sea salt and black pepper.

• 3

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

• 4

  Place the fish in the pan skin-side down and press gently with a spatula for 30 seconds; sear for 4-5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily. Remove fish from the pan and set aside.

• 6

  In the same pan, add the minced garlic, asparagus spears, and cauliflower rice; sauté for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Move the vegetables to the side of the pan and add the ghee, lemon juice, lemon zest, and fresh parsley, whisking quickly to create a light sauce.

• 8

  Plate the cauliflower rice and asparagus, top with the barramundi, and spoon the buttery lemon-herb sauce over the top.