NUTRITION

SERVINGS

INGREDIENTS

7 oz Branzino fillets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

2 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Pat the branzino fillets completely dry with paper towels and season both sides with sea salt and black pepper.

• 2

  Heat 0.5 tbsp of the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

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

• 4

  Sear for 3-4 minutes until the skin is golden and crispy, then carefully flip and cook for another 1-2 minutes until opaque.

• 5

  Remove the fish from the pan and add the asparagus and cherry tomatoes, sautéing for 4-5 minutes until the tomatoes begin to blister.

• 6

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

• 7

  Plate the crispy branzino alongside the vegetables and spoon the vibrant lemon-herb sauce over the fish before serving.