NUTRITION

SERVINGS

INGREDIENTS

8 oz Branzino fillets

1 tbsp Extra virgin olive oil

1 tbsp 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

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lemon juice, minced garlic, chopped parsley, and chopped dill to create the herb sauce.

• 3

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

• 4

  Place the fish skin-side down in the hot skillet and press gently with a spatula for 30 seconds to ensure even contact and prevent curling.

• 5

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

• 6

  While the fish cooks, steam or lightly sauté the asparagus spears until they are tender-crisp.

• 7

  Plate the branzino alongside the asparagus and spoon the lemon-herb sauce generously over the fish before serving.