YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Rockfish with Roasted Asparagus
Enjoy a simply elegant dish where delicate rockfish is pan-seared to a crispy perfection, paired with tender roasted asparagus lightly drizzled with olive oil and citrus. This dish offers a bright, refreshing finish that's both nutritious and satisfying.
INGREDIENTS
6 oz Rockfish Fillet
1 cup Asparagus
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.25 tsp Salt
0.25 tsp Black Pepper
0.5 tsp Garlic Powder
PREPARATION
Pat the rockfish fillet dry with paper towels and season both sides with salt, black pepper, and garlic powder.
Preheat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil.
Once the oil shimmers, place the rockfish fillet in the pan skin-side down if applicable. Sear for 3-4 minutes until a crispy crust forms.
Flip the fish carefully and sear the other side for an additional 2-3 minutes until the fish is just cooked through.
While the fish is cooking, preheat your oven to 425°F. Place asparagus on a baking sheet, drizzle with the remaining olive oil and lemon juice, and toss to coat. Season lightly with salt and pepper.
Roast the asparagus in the oven for 8-10 minutes until tender yet still crisp.
Plate the rockfish alongside the roasted asparagus and garnish with a squeeze of fresh lemon if desired.