NUTRITION

SERVINGS

INGREDIENTS

8 oz Barramundi fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 clove Garlic

1 cup Asparagus spears

0.5 cup Cauliflower rice

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat 1 tablespoon of olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the fish in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 4

  Sear the fish for 4-5 minutes without moving it until the skin is golden and crispy, then flip and cook for another 2-3 minutes.

• 5

  Remove the fish from the pan and let it rest on a warm plate.

• 6

  In the same pan, add the asparagus and cauliflower rice, sautéing for 3-4 minutes until the asparagus is crisp-tender.

• 7

  In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, and chopped parsley.

• 8

  Plate the cauliflower rice and asparagus, top with the barramundi, and drizzle the lemon-herb sauce over the fish before serving.