Dinner · Italian · 15 min
Pan-Seared Branzino with Lemon-Herb Orzo and Asparagus
- Calories
- 1022
- Protein
- 72g
- Carbs
- 61g
- Fat
- 52g
Ingredients
- 6 oz (170 g) Branzino fillets, skin-on
- 2 oz (57 g) Orzo pasta
- 5 oz (142 g) Asparagus, trimmed
- 1 tbsp Lemon, juiced
- 1 clove Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Method
- 01Prepare the orzo: Cook orzo according to package directions. Drain and set aside.
- 02Prepare 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.
- 03Make 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.
- 04Toss 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.
- 05Sear 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.
- 06Assemble 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.
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