NUTRITION

SERVINGS

INGREDIENTS

7 oz Sea bream fillets

1 bunch Asparagus

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Toss the asparagus with 0.5 tablespoon of olive oil, minced garlic, a pinch of 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 to ensure a crispy skin.

• 6

  Season the skin side of the fish with the remaining sea salt and black pepper.

• 7

  Heat the remaining 0.5 tablespoon of olive oil in a non-stick or cast-iron skillet over medium-high heat.

• 8

  Place the fillets skin-side down in the hot pan and press down gently with a spatula for 30 seconds to prevent curling.

• 9

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

• 10

  Plate the sea bream over the roasted asparagus and finish with a fresh squeeze of lemon juice and chopped parsley.