NUTRITION

SERVINGS

INGREDIENTS

8 oz Barramundi fillet

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and minced garlic until smooth.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the fish in the pan skin-side down and sear for 3 to 4 minutes until the edges are golden and crisp.

• 5

  Carefully flip the fillets and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the fish cooks, lightly steam or sauté the asparagus spears until tender-crisp.

• 7

  Plate the barramundi over a bed of cooked quinoa, top with a generous dollop of the lemon-dill sauce, and serve with the asparagus.