Directions
1. Cook the Fish:
Pat the fish fillets dry with paper towels to ensure even browning. Season both sides with garlic powder, salt, pepper, and a light squeeze of fresh lemon juice. Heat the olive oil or butter in a skillet over medium heat until hot but not smoking. Place the fish in the pan and cook for 3ā4 minutes per side, depending on thickness, until the fish turns opaque and flakes easily with a fork. Sprinkle with chopped parsley or dill and set aside. Serve with lemon wedges for an extra burst of citrus.
2. SautƩ the Veggies:
In the same skillet (or a separate one), heat olive oil over medium heat. Add the green beans and asparagus, tossing occasionally for 6ā8 minutes until tender-crisp. In the last 2 minutes of cooking, add minced garlic (if using) and season with salt and pepper. The vegetables should be lightly caramelized but still vibrant and slightly crisp for the perfect texture.
3. Make the Lemon Herb Aioli:
In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and chopped parsley or chives. Season with a pinch of salt and pepper to taste. Refrigerate for 10ā15 minutes before serving to allow the flavors to blend. This creamy aioli adds a tangy, herby richness that complements the fish beautifully.
4. Serve:
Arrange the cooked fish, green beans, and asparagus on a plate. Drizzle lightly with lemon juice and serve the lemon herb aioli on the side for dipping or spooning over the fish. Garnish with extra herbs or lemon slices for a bright, elegant presentation.
