Name: Pan-seared red snapper with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 240 g red snapper fillet, patted dry; 7 oz asparagus, trimmed; 2 tsp olive oil; 1 1/2 tsp salted butter; 1 tbsp lemon juice; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

438 calories

Protein: 53g; 48% of calories
Carbs: 14g; 13% of calories
Fat: 19g; 38% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, a pinch of salt, and a pinch of pepper. Roast for 12 to 15 minutes until tender and slightly charred.
Season the snapper fillet on both sides with the remaining salt and pepper.
Heat the remaining olive oil in a 12-inch nonstick skillet over medium-high heat. Place the fish in the pan, skin-side down if it has skin. Cook for 4 minutes, flip carefully, and cook for 3 minutes more. Done when flakes easily with a fork, 145°F.
Reduce heat to low. Add the butter, garlic, and lemon juice to the pan. Spoon the melting butter over the fish for 1 minute until the garlic is fragrant.

Nutrition

Ingredients

Instructions

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