NUTRITION

SERVINGS

INGREDIENTS

8 oz Sea bass fillet

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

0.5 tsp Garlic powder

1 cup Asparagus spears

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the sea bass fillet completely dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Carefully place the fish in the pan, skin-side down, and sear for 4-5 minutes without moving it until the skin is golden and crispy.

• 4

  Flip the fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the fish cooks, steam the asparagus spears and cauliflower rice in a steamer basket or microwave until tender, about 5 minutes.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create the sauce.

• 7

  Plate the cauliflower rice and asparagus, top with the seared sea bass, and drizzle with the creamy lemon-dill sauce.