Seared Fish Fillet with Green Vegetables and Herbs

Step 1

Pat the 2 fish fillets dry and season both sides with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering.

Step 2

Place the fish in the skillet skin-side down and cook without moving until the edges turn opaque and the bottom is golden, about 4 minutes. Flip and cook 2-3 minutes more until the fish flakes easily. Transfer to a plate.

Step 3

Add the 1 tbsp butter and remaining 1 tbsp olive oil to the skillet. Add the 8 oz green beans and 8 asparagus stalks, cut into 2-inch pieces, and cook over medium-high, stirring occasionally, until crisp-tender and lightly charred, about 6 minutes.

Step 4

Squeeze the juice of half a lemon over the vegetables and season with salt and pepper. Divide the vegetables between two plates and top with the fish fillets.

Step 5

Slice the 1 tomato into thin rounds and arrange on the plates. Scatter the 1/4 cup fresh mint leaves over everything and drizzle any pan juices from the fish plate on top. Serve warm.