Name: Pan-Seared Chilean Seabass with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Chilean Seabass; 0.25 tbsp Avocado oil; 1 cup Asparagus spears; 0.25 tbsp Ghee; 1 tbsp Lemon juice; 1 tsp Fresh parsley; 1 tsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

Pan-Seared Chilean Seabass with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chilean Seabass with Lemon-Herb Sauce

Pan-seared Chilean seabass fillets served over crisp asparagus and finished with a bright, buttery lemon-herb sauce for a melt-in-your-mouth experience.

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NUTRITION

Protein

42.6g

Fat

39.0g

Carbs

9.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Chilean Seabass

0.25 tbsp Avocado oil

1 cup Asparagus spears

0.25 tbsp Ghee

1 tbsp Lemon juice

1 tsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the Chilean seabass fillets completely dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
3
Carefully place the seabass in the pan and sear undisturbed for 4 to 5 minutes until a golden-brown crust forms.
4
Flip the fish gently and add the ghee, smashed garlic clove, lemon juice, parsley, and dill to the pan.
5
Tilt the pan slightly and use a spoon to continuously baste the fish with the melting herb butter for another 3 to 4 minutes.
6
While the fish finishes, lightly steam or sauté the asparagus spears until tender-crisp.
7
Plate the seabass over the asparagus and drizzle the remaining lemon-herb pan sauce over the top.