NUTRITION

SERVINGS

INGREDIENTS

8 oz Basa fillet

1 medium Yukon Gold potato

1 tbsp Extra virgin olive oil

1 cup Asparagus

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and toss with 0.5 tbsp olive oil, rosemary, and half of the salt and pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, trim the woody ends off the asparagus; add them to the baking sheet for the last 10 minutes of roasting.

• 5

  Pat the basa fillets dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the basa for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.

• 8

  Plate the fish alongside the roasted potatoes and asparagus, then finish with a squeeze of fresh lemon juice and chopped parsley.