Name: Pan-seared sea bass and asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz sea bass fillets, patted dry; 6 oz asparagus, trimmed; 1 tbsp lemon juice; 1 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 1 1/2 tbsp water

Nutrition

Per serving

300 calories

Protein: 42g; 57% of calories
Carbs: 11g; 15% of calories
Fat: 9g; 28% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Season the sea bass fillets on both sides with salt, black pepper, and dried parsley.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the sea bass and cook for 4 minutes. Flip and cook for 3 minutes more until the fish is opaque and flakes easily. Remove the fish to a plate and keep warm. Done when opaque and flakes easily, 145°F.
Wipe out the skillet and add the asparagus and water. Cover with a lid and steam over medium heat for 4 to 5 minutes until tender-crisp.
Drain any excess water from the skillet. Return the asparagus to the plate with the fish and drizzle everything with lemon juice.

Nutrition

Ingredients

Instructions

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