NUTRITION

SERVINGS

INGREDIENTS

8 oz sea bass fillet

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

2 tbsp fresh parsley

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  Carefully place the sea bass in the pan and sear for 4 to 5 minutes without moving it to develop a golden-brown crust.

• 4

  Flip the fish and add the asparagus spears to the pan, cooking for another 4 minutes until the fish is opaque and the asparagus is crisp-tender.

• 5

  In a small bowl, whisk together the fresh lemon juice, lemon zest, minced garlic, and chopped parsley.

• 6

  Remove the pan from heat, pour the lemon-herb sauce over the fish and vegetables, and serve immediately.