Pan seared seabass cooked with avocado oil, seasoned with pink sea salt and pepper. Topped with tomatoes simmered in olive oil, garlic, lemon, and white wine vinegar, accompanied by roasted asparagus and turmeric roasted cauliflower.
1: Pan sear the seabass with avocado oil, pink sea salt, and pepper.
2: Simmer tomatoes in olive oil, garlic, lemon, white wine vinegar, and honey.
3: Roast asparagus seasoned with renaissance blend.
4: Roast cauliflower with turmeric.
5: Serve seabass alongside roasted vegetables.
