Pan-Seared Branzino with Lemon-Herb Orzo and Asparagus

Prepare the orzo: Cook orzo according to package directions. Drain and set aside.

Prepare the asparagus: While the orzo cooks, blanch the asparagus in boiling salted water for 2-3 minutes until tender-crisp. Drain and shock in ice water to preserve color. Pat dry.

Make the lemon-herb dressing: In a small bowl, whisk together 1 tbsp extra virgin olive oil, lemon juice, minced garlic, chopped parsley, salt, and pepper.

Toss the orzo and asparagus: In a medium bowl, combine the cooked orzo and blanched asparagus. Pour half of the lemon-herb dressing over the mixture and toss gently to coat.

Sear the branzino: Pat the branzino fillets dry with paper towels. Season both sides with salt and pepper. Heat the remaining 1 tbsp of olive oil in a non-stick skillet over medium-high heat until shimmering. Carefully place the branzino fillets, skin-side down, in the hot skillet. Sear for 4-5 minutes, until the skin is golden brown and crispy. Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.

Assemble the dish: Divide the lemon-herb orzo and asparagus mixture between two plates. Top each with a pan-seared branzino fillet. Drizzle with any remaining dressing if desired.