Pan-Fried Pickerel Over Roasted Summer Veggies
May 3, 2018
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Pan-Fried Pickerel Recipe: Try it Tonight!
Pan-Fried Pickerel Over Roasted Summer Veggies
Courtesy of Ontario Commercial Fisheries’ Association This Ontario fresh water fish is pan-fried to perfection in butter and a sprinkle of salt. Serve with garlicy roasted veggies for a quick summer meal.
Servings 6 people
Ingredients
- 1 tbsp 15 mL olive oil
- 1 clove of garlic minced
- 1 small head Ontario cauliflower cut into florets
- 1 pint Ontario cherry tomatoes
- 1 lb 500g Ontario asparagus, trimmed
- Salt and pepper
- 1 tbsp 15 mL Ontario butter
- 2 lb 1 kg filleted Ontario pickerel
- Garnish: fresh Ontario parsley squeeze of lemon
Instructions
- Pre-heat oven to 300°F/150°C.
- To a large bowl add olive oil, garlic, cauliflower, tomatoes and asparagus. Toss to coat. Sprinkle with salt and pepper. Arrange vegetables on a parchment lined baking tray. Roast in oven for 30 minutes.
- Meanwhile, cut pickerel into six equal sized pieces. Rub fillets with olive oil and sprinkle with salt and pepper. Pre-heat a non-stick frying pan over high heat. Add butter to coat pan. Gently place fish into hot butter; cook 3-5 minutes on either side.
- Plate roasted veggies and top with a pickerel fillet.Garnish with parsley and a squeeze of lemon.
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