Wild Rockfish with Shiitake Mushrooms, Garlic, Lemon and Capers

Wild Rockfish with Shiitake Mushrooms, Garlic, Lemon and Capers Recipe:

  • 8 ounce Wild Rockfish fillet
  • 1 tablespoon fresh black pepper
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 tablespoons minced garlic from jar
  • 2 tablespoons capers
  • 1 lemon, halved
  • Shiitake Mushrooms
  • Variety of colorful fresh thickly chopped vegetables for roasting.  I used yellow squash, Brussels Sprouts and Cauliflower
  • 1 tablespoon Cumin


  • Pre-heat oven to 400 degrees.  Combine roasting vegetables with one
    tablespoon of oil and place on baking sheet.  Sprinkle with cumin and cook for 30 minutes.
  • Heat pan to Medium-High, add oil and filet, skin side up.  Cook for several minutes checking for brownness, then flip.
  • Add pepper, garlic, capers, and half the juice of a squeezed lemon.  Add shiitake mushrooms.
  • Cook for several more minutes until skin is crispy, then reduce heat to low, cover and cook until fish is steamed translucent.

Hints:  Toss in some extra minced garlic on the roasting vegetables for the final 10 minutes.  As for the heat, don’t be afraid to use a high-medium setting for the fish to sear in the flavor and crisp up the skin!

Nutritional Information:  Only 520 calories for the entire meal, along with 54 quality grams of protein!  Total calories include an extra plate of vegetables after your first plate of fish and vegetables.

So delicious!!


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