YOUR SOLIN GENERATED RECIPE
Pan-Seared Butternut Sturgeon with Roasted Vegetables
Searing the sturgeon creates a golden crust that pairs beautifully with the earthy char of roasted Brussels sprouts and sweet bell peppers.
INGREDIENTS
6 oz Sturgeon fillet
1 cup Brussels sprouts
1 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tsp Lemon juice
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Trim and halve the Brussels sprouts and chop the red bell pepper into one-inch pieces.
Toss the vegetables on the baking sheet with 0.5 tbsp of olive oil, half of the sea salt, half of the black pepper, and all of the garlic powder.
Roast the vegetables for 20 to 25 minutes until they are tender and exhibit a delicious earthy char.
While the vegetables roast, pat the sturgeon fillets completely dry with a paper towel and season with the remaining salt and pepper.
Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat and sear the fish for 4 to 5 minutes per side until a golden crust forms.
Drizzle the finished fish with fresh lemon juice and serve immediately alongside the roasted vegetable medley.