Meal Kit

Pan Seared Whitefish

With Roasted Vegetables and a Lemon Butter Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

The lake whitefish is a species of freshwater whitefish from North America that you will be preparing with roasted vegetables. We featured it in October along with sweet potato hash and tomato relish. Whitefish are native to Canada and parts of the northern United States. All of the Great Lakes are said to have populations of whitefish. It is primarily a commercial fish, but sport fishermen also fish for them. We used whitefish because it is sourced locally from Lake Superior and is naturally sweet and mild in flavor. The lemon and dill butter sauce pairs great with the roasted vegetables and light, flaky-fleshed fish.

In Your Box (serves 2)

  • 0 oz. Broccolini
  • 0 Yellow Squash
  • 0 Lemon
  • 0 oz. Baby Carrots
  • 0 Dill Sprigs
  • Info
    ⅓ oz. Butter
  • 0 White Fish
  • 0 fl. oz. White Cooking Wine

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Preheat the oven to 375 degrees. While the oven is preheating, prep the vegetables. Cut the ends off the squash. Cut the squash in half and then cut the half into quarters. Cut the quarters into 2 inch pieces. Ruff chop the dill. Reserve some of the dill for garnish. Cut the lemon in half.

  2. 2

    Roast the Vegetables

    Place the yellow squash, broccolini and baby carrot in a medium sized mixing bowl. Add 2 tbsp oil to the bowl. Toss the vegetables and add salt and pepper to taste. Place the vegetables on a foil or parchment lined baking sheet. Place in the oven and roast for 12-15 minutes or until vegetables begin to caramelize and become fork tender.

  3. 3

    Cook the Fish

    Add a pinch of salt and pepper to each side of the fish. Heat a large non-stick sauté pan over medium to high heat and add 1 tbsp of oil to the pan. Place fish in the pan and cook for 2-3 minutes on each side. When the fish is finished cooking (white throughout), place on a plate and reserve while you prepare the sauce.

  4. 4

    Make the Sauce

    With the same pan you cooked the fish in, place back on the stove on medium heat. When sauté pan becomes hot again, deglaze the pan with the white wine, removing all the tasty caramelized bits on the bottom of the pan. Reduce the wine by half then squeeze in the juice of the lemon. Remove from heat and slowly whisk in butter. When butter is melted, add the fresh dill and salt and pepper to taste.

  5. 5

    Plate the Dish

    Place the roasted vegetables in the middle of the plate. Lay the fish on the roasted vegetables. Drizzle the sauce on top of the fish and around the plate. Garnish the plate by placing some fresh dill on top of the fish.

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