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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.
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