Pan Seared Whitefish

With Roasted Vegetables and a Lemon Butter Sauce

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Fish

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

  • Calories
    715
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    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.

  • Step 2 - Roast the Vegetables
    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.

  • Step 3 - Cook the Fish
    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.

  • Step 4 - Make the Sauce
    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.

  • Step 5 - Plate the Dish
    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.