Pan-Seared Bronzini
Keto

Pan-Seared Bronzini

Perfectly seasoned Bronzini fillets pan-seared to crispy skin perfection, complimented by our zesty lemon butter sauce.

230 calories/servingServing Size is 1 fillet (about 5 oz fish)

See Nutrition Information

Serving Size is 1 fillet (about 5 oz fish)

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings2

Ingredients

Servings: 2

  • 2 (about 6 oz each) skin-on bronzini fillets, patted dry

  • Salt and pepper to taste

  • 1 Tbsp Wegmans Organic Extra Virgin Olive Oil

Optional Ingredients

  • Optional: 1 Tbsp Wegmans Basting Oil

    (optional)

  • Optional: 1 tsp Wegmans Organic Salted Butter

    (optional)

  • Optional: Wegmans Lemon Butter Sauce (Seafood Dept), warmed

    (optional)

Note: Optional ingredients are not included in wellness keys or nutritional info.

Ingredients

2
2

Price per serving

$0

Directions

  • Step 1

    Season fish with salt and pepper.

  • Step 2

    Heat oil in saute pan on HIGH until oil faintly smokes; add fish skin-side down. Reduce heat to MED-HIGH; cook 2-3 min. Turn over.

  • Step 3

    Cook 1-2 min. (Optional: baste with basting oil and butter). Remove from pan (120 degrees).

  • Step 4

    Let rest 2 min (135 degrees).

  • Step 5

    Optional: Finish with lemon butter sauce for additional flavor.

Chef Tip

• Use a splatter screen while cooking to contain oil in pan. • Drizzle with oil and lemon juice; garnish with chopped Italian parsley.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving. 1 serving is 1 fillet (about 5 oz fish)

230Calories

Amount

% Daily Value

Amount

% Daily Value

Saturated Fat

2g

10.0%

Trans Fat

0g

0.0%

Cholesterol

70mg

23.3%

Sodium

120mg

5.2%

Dietary Fiber

0g

0.0%

Total Sugars

0g

0.0%

Incl. Added Sugars

0g

0.0%

Protein

32g

64.0%

Vitamin D

0mcg

0.0%

Calcium

18mg

1.5%

Iron

1mg

0.0%

Potassium

446mg

9.6%

Note: Current daily values are based on a standard 2,000 calorie diet.

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