AI Recipes Generator Tutorial (FREE)

Ingredients

• 2 pieces Butterfish Fillets (skinless, about 200 g each)
• 1/4 cup Teriyaki Sauce (store‑bought or homemade)
• 1 tablespoon Olive Oil (extra‑virgin, for brushing fish)
• 1 pinch Salt (kosher or sea salt)
• 1 pinch Black Pepper (freshly ground)
• 2 cups Broccoli Florets (fresh, cut into bite‑size pieces)
• 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
• 1 teaspoon Sesame Seeds (lightly toasted)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 tablespoon Fresh Cilantro (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 190°C (375°F) and let it fully preheat.

   Time: PT5M

   Temperature: 190°C

2. Marinate Butterfish

   Pat the butterfish fillets dry, brush with olive oil, season with salt and pepper, then coat with teriyaki sauce. Let sit for 10 minutes.

   Time: PT10M

3. Bake the Fish

   Place the fillets on a parchment‑lined baking sheet and bake for 40 minutes, or until the flesh is opaque and flakes easily with a fork.

   Time: PT40M

   Temperature: 190°C

4. Steam Broccoli

   While the fish bakes, steam the broccoli florets for 6‑8 minutes until bright green and tender‑crisp.

   Time: PT8M

5. Season Broccoli

   Transfer the steamed broccoli to a bowl, drizzle with sesame oil, sprinkle with toasted sesame seeds and lime juice, then toss gently.

   Time: PT3M

6. Plate and Serve

   Arrange the baked butterfish on plates, spoon any remaining teriyaki glaze over the top, add the sesame broccoli on the side, and garnish with chopped cilantro.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g