NUTRITION

SERVINGS

INGREDIENTS

8 oz Branzino fillets

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the branzino fillets completely dry with paper towels to ensure the skin gets crispy during roasting.

• 3

  Place the branzino fillets on one side of the baking sheet and the asparagus spears on the other.

• 4

  Drizzle 0.5 tablespoon of olive oil over the fish and asparagus, then season both with a pinch of sea salt and black pepper.

• 5

  Roast for 12 to 15 minutes until the fish is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 6

  While the fish roasts, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, parsley, and oregano in a small bowl.

• 7

  Serve the roasted branzino and asparagus over the warm quinoa, finishing the dish by spooning the vibrant lemon-herb dressing over the fish.