YOUR SOLIN GENERATED RECIPE
Pan-Seared Lemon Herb Pickerel with Roasted Vegetables
Savor the delicate flavors of pan-seared pickerel enhanced with a bright lemon herb dressing, paired with a medley of roasted vegetables for a light, satisfying meal. The combination of crispy edges of the fish and tender roasted carrots, zucchini, and red bell pepper offers a delightful balance of textures and vibrant colors.
INGREDIENTS
5 oz Pickerel Fillet
1 medium Carrot
1/2 medium Zucchini
1/2 medium Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
Juice of 1/2 Lemon
1 Garlic Clove
2 sprigs Fresh Thyme
1 sprig Fresh Rosemary
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F for the roasted vegetables.
Chop the carrot, zucchini, and red bell pepper into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 15-20 minutes until tender and lightly caramelized.
While the vegetables roast, pat the pickerel fillet dry. Season both sides with salt, pepper, and finely chopped thyme and rosemary leaves.
Heat a non-stick skillet over medium-high heat. Add a small splash of olive oil if desired.
Mince the garlic and add it to the skillet, sauté briefly until fragrant.
Place the pickerel fillet in the skillet, skin-side down if applicable. Cook for about 3-4 minutes per side until the fish is opaque and flakes easily.
Squeeze the juice of half a lemon over the fish during the last minute of cooking to impart brightness.
Plate the seared pickerel alongside the roasted vegetables. Garnish with any additional fresh herbs if preferred and serve immediately.