Name: Pan-seared barramundi with lemon-dill sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 195 g barramundi fillets, patted dry; 1/2 tsp salt; 1/2 tsp black pepper; 6 oz red potatoes, halved; 1 1/2 tsp extra virgin olive oil; 2 tbsp plain nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1/4 tsp garlic powder; 2 cups water; 3.5 oz asparagus, trimmed

Nutrition

Per serving

456 calories

Protein: 45g; 39% of calories
Carbs: 36g; 31% of calories
Fat: 16g; 31% of calories

Instructions

Prep 20 min · Cook 15 min

Place the potatoes in a small pot and cover with the water and a pinch of the salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes. When the potatoes are nearly tender, add the asparagus to the boiling water and cook for 3 minutes more until both are tender. Drain and set aside.
In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, garlic powder, a pinch of the salt, and half the black pepper until smooth.
Season the barramundi fillets with the remaining salt and black pepper. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Place the fillets in the pan and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more until the fish is opaque and flakes easily. Done when flakes easily, 145°F.
Arrange the potatoes and asparagus on a plate. Place the seared barramundi beside the vegetables and spoon the lemon-dill sauce over the fish.

Nutrition

Ingredients

Instructions

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