NUTRITION

SERVINGS

INGREDIENTS

6 oz Sea bass fillet

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the sea bass fillet dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat 0.5 tbsp of extra virgin olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the sea bass in the pan skin-side down and press lightly with a spatula for 4 minutes until the skin is wonderfully crispy.

• 4

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

• 5

  In a separate small skillet, heat the remaining 0.5 tbsp of olive oil and sauté the asparagus and minced garlic for 5 minutes until tender-crisp.

• 6

  In a medium bowl, fluff the pre-cooked quinoa and toss it with the lemon juice, lemon zest, and chopped fresh parsley.

• 7

  Plate the lemon quinoa, top with the pan-seared sea bass, and serve with the garlicky asparagus on the side.