NUTRITION

SERVINGS

INGREDIENTS

8 oz Plaice fillets

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Cauliflower rice

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

1 tsp Capers

1 clove Garlic

PREPARATION

• 1

  Pat the plaice fillets thoroughly dry with paper towels to ensure a crisp sear, then season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the plaice fillets in the skillet and sear for 2 to 3 minutes per side until the edges are golden and the fish flakes easily with a fork.

• 4

  Transfer the cooked fish to a warm plate and set aside.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

• 6

  Add the cauliflower rice and asparagus spears to the skillet, sautéing for 4 to 5 minutes until the vegetables are tender-crisp.

• 7

  Whisk in the fresh lemon juice, chopped dill, and capers into the vegetable mixture, tossing well to combine and deglaze the pan.

• 8

  Serve the pan-seared plaice over the bed of lemon-dill vegetables, drizzling any remaining pan juices over the top.