Crispy Pan-Seared Rockfish with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Rockfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Rockfish with Roasted Asparagus

Enjoy this delicate yet flavorful dish featuring a crispy crust on tender rockfish fillets, served alongside perfectly roasted asparagus spears. A squeeze of lemon ties together bright, clean flavors, making it a beautifully balanced meal.

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NUTRITION

326kcal
Protein
38.1g
Fat
18.2g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Rockfish Fillet (170g)

8 Asparagus Spears (134g)

1 tbsp Olive Oil (14g)

1 Lemon Wedge (20g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the rockfish fillet dry with a paper towel. Season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil shimmers, add the rockfish fillet skin-side down (if applicable) and sear for about 3-4 minutes until the edges become crispy.

  • 4

    Flip the fillet and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 6

    Roast the asparagus in the oven for approximately 8-10 minutes, until tender but still crisp.

  • 7

    Plate the rockfish alongside the roasted asparagus, and finish with a squeeze of fresh lemon juice over the top. Serve immediately.

Crispy Pan-Seared Rockfish with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pan-Seared Rockfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Rockfish with Roasted Asparagus

Enjoy this delicate yet flavorful dish featuring a crispy crust on tender rockfish fillets, served alongside perfectly roasted asparagus spears. A squeeze of lemon ties together bright, clean flavors, making it a beautifully balanced meal.

NUTRITION

326kcal
Protein
38.1g
Fat
18.2g
Carbs
6.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Rockfish Fillet (170g)

8 Asparagus Spears (134g)

1 tbsp Olive Oil (14g)

1 Lemon Wedge (20g)

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the rockfish fillet dry with a paper towel. Season both sides with salt and pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil shimmers, add the rockfish fillet skin-side down (if applicable) and sear for about 3-4 minutes until the edges become crispy.

  • 4

    Flip the fillet and cook for another 2-3 minutes until the fish is cooked through and flakes easily with a fork.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 6

    Roast the asparagus in the oven for approximately 8-10 minutes, until tender but still crisp.

  • 7

    Plate the rockfish alongside the roasted asparagus, and finish with a squeeze of fresh lemon juice over the top. Serve immediately.