NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea bream fillets

1 cup Asparagus

0.5 tbsp Olive oil

0.5 tbsp Ghee

0.5 whole Lemon

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Toss the asparagus with olive oil, minced garlic, and half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 5

  While the asparagus roasts, pat the sea bream fillets completely dry with paper towels and season both sides with the remaining salt and pepper.

• 6

  Heat the ghee in a cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 7

  Place the fish fillets in the pan skin-side down, pressing gently with a spatula for 30 seconds to ensure even contact.

• 8

  Sear for 3-4 minutes without moving the fish until the skin is golden and crispy, then carefully flip and cook for another 1-2 minutes.

• 9

  Remove the fish and asparagus from heat and serve immediately with a fresh squeeze of lemon and a garnish of chopped parsley.