Name: Brown Butter Roasted Fish With Veggie Medley
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (6 oz.) portions yelloweye rockfish, Pacific halibut, or Pacific cod; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 4 oz. sugar snap peas, halved; 2 medium shallots, thinly sliced; 1 bunch of lacinato kale, massaged and roughly chopped; 1 tablespoon extra-virgin olive oil; 2 teaspoons salt; 1 teaspoon black pepper; 1 ½ sticks unsalted butter; 1 whole head of garlic, halved crosswise; 1 sprig rosemary; 2-3 sprigs thyme; Cooked farro or quinoa, for serving

A Rich, Elegant One-Pan Fish Roast

This simple yet elegant dish of roasted fish and greens is a buttery, herbaceous masterpiece — and it comes together in just 30 minutes. A golden brown butter infused with garlic, rosemary, and thyme bastes delicate white fish in nutty flavors, resulting in fish that’s perfectly tender and just the right amount of rich. The fish is roasted atop a medley of asparagus, sugar snap peas, and kale, then served over hearty farro or quinoa for a wholesome finish.

Try making this dish with a firm, hearty white fish like Pacific cod, yelloweye rockfish, or Pacific halibut. For the vegetables, feel free to omit one or more of the medley, if you only have one or two of the ingredients on hand. You can also substitute other vegetables. Different varieties of dark leafy greens like swiss chard or spinach can work well. Tender veggies like green beans or spinach can be substituted for the snap peas and asparagus, if desired.

Print Recipe

Brown Butter Roasted Fish With Veggie Medley

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

15 minutes

Total time

30 minutes

Yield

4 servings

Ingredients

4 (6 oz.) portions yelloweye rockfish, Pacific halibut, or Pacific cod
1 bunch asparagus, trimmed and cut into 2-inch pieces
4 oz. sugar snap peas, halved
2 medium shallots, thinly sliced
1 bunch of lacinato kale, massaged and roughly chopped
1 tablespoon extra-virgin olive oil
2 teaspoons salt
1 teaspoon black pepper
1 ½ sticks unsalted butter
1 whole head of garlic, halved crosswise
1 sprig rosemary
2-3 sprigs thyme
Cooked farro or quinoa, for serving

Instructions

1. Preheat oven to 425F.

2. In a large mixing bowl combine the chopped vegetables, olive oil, salt, and pepper. Toss to combine.

3. In a medium saucepan over medium-low heat, add the butter, garlic cut sides down, rosemary, and thyme. Melt the butter, stirring frequently, until it begins to foam. Raise the heat to medium and stir continuously for about 5 minutes, until the butter begins to turn golden brown and smells nutty. Strain the butter into a heatproof bowl. Remove the garlic and let it cool.

4. Once cooled, remove the garlic from its pods and chop until it forms a paste. Add the garlic and all but ¼ cup browned butter to the vegetable mixture. Toss to fully combine.

5. Transfer the vegetable mixture to a large baking dish and roast for 5 minutes.

6. Meanwhile, baste the fish with the reserved brown butter on both sides. Transfer to the baking dish on top of the vegetable mixture. Roast until the fish is white and flaky, about 10 more minutes.

7. Transfer fish, vegetables, and juices to a platter, alongside farro or quinoa for serving.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Brown Butter Roasted Fish With Veggie Medley

A Rich, Elegant One-Pan Fish Roast

Brown Butter Roasted Fish With Veggie Medley

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