YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Rockfish with Fresh Lemon-Herb Mizuna
Enjoy a light yet satisfying meal featuring a perfectly pan-seared rockfish fillet, enhanced with a crisp, lemon-herb dressing over fresh mizuna greens and a side of fluffy quinoa. This dish balances a succulent, crispy fish with vibrant, peppery greens and the zesty brightness of lemon, making it a delightful choice for a nutritious dinner.
INGREDIENTS
7 ounces Rockfish Fillet
1 cup Mizuna Greens
1 teaspoon Olive Oil
1 Garlic Clove
1 tablespoon Fresh Lemon Juice
1/2 cup Cooked Quinoa
PREPARATION
Pat the rockfish fillet dry with a paper towel and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the rockfish fillet to the skillet and sear for about 3-4 minutes on each side until the exterior is crispy and the fish is cooked through.
While the fish is cooking, lightly mince the garlic clove.
In a small bowl, whisk together the fresh lemon juice, minced garlic, and a pinch of freshly chopped herbs of your choice (such as parsley or dill) for a quick lemon-herb dressing.
Place the mizuna greens in a serving bowl and drizzle with the lemon-herb dressing, tossing gently to coat the leaves.
Serve the crispy pan-seared rockfish fillet on a bed of dressed mizuna greens alongside the cooked quinoa.
Enjoy your vibrant and nutritious meal!