Roasted Rockfish with Butternut, Leeks & Lemony Spinach
A bright Pacific Northwest-leaning fish dinner that makes the most of March produce in Washington: flaky wild rockfish, sweet roasted butternut squash, and a warm sauté of leeks and spinach finished with lemon. It feels fresh and seasonal without being fussy.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
- Butternut Squash 1 lb $1.49/lb
- Organic Leeks 1/2 lb $5.49/lb
- Kroger® Tender Baby Spinach Bag Salad 5 oz $2.49/10 oz
- Fresh Organic Lemon 1 $1.69 each
- Garlic 2 cloves $1.50 each
- Olive oil, salt, black pepper as needed pantry
- Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) 1 bottle (750 ml) $7.97
Instructions
- Prep 1 pound Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions. Peel, seed, and cube 1 pound butternut squash ($1.49/lb) into 3/4-inch pieces. Clean and thinly slice about 1/2 pound organic leeks ($5.49/lb), using the white and light green parts only. Mince 2 garlic cloves from 1 bulb garlic ($1.50 each). Zest and juice 1 fresh organic lemon ($1.69 each). Measure 5 ounces Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz).
- Heat the oven to 425°F. Toss the 1 pound cubed butternut squash ($1.49/lb) with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Spread on a sheet pan and roast for 15 minutes.
- After the squash has roasted 15 minutes, push it to one side and add the 2 portions of 1 pound Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale). Rub the fish with 1 tablespoon olive oil, half the lemon zest from 1 fresh organic lemon ($1.69 each), 1/2 teaspoon salt, and black pepper. Roast 10 to 12 minutes more, until the fish flakes easily and the squash is tender and browned at the edges.
- While the fish and squash roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced 1/2 pound organic leeks ($5.49/lb) with a pinch of salt and cook 4 to 5 minutes until softened. Add the 2 minced garlic cloves from 1 bulb garlic ($1.50 each) and cook 30 seconds.
- Add 5 ounces Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz) to the skillet in handfuls and cook 1 to 2 minutes until just wilted. Stir in 1 tablespoon lemon juice from the 1 fresh organic lemon ($1.69 each), plus black pepper to taste.
- Plate the warm leek-spinach mixture, top with the roasted 1 pound Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale), and serve with the roasted 1 pound butternut squash ($1.49/lb). Finish with the remaining lemon juice and zest from 1 fresh organic lemon ($1.69 each).
Cook time: 40 minutes
Estimated cost: $14-18
Health notes: About 520-620 calories per serving. High in protein, rich in omega-3s, and packed with vitamin A from butternut squash plus iron and folate from spinach. Keep the oil moderate and go heavy on lemon and herbs for a lighter finish.
Drink pairing: A crisp, citrusy Sauvignon Blanc is the best match for the lemony fish and sweet squash. If you want something a little rounder, try an unoaked Chardonnay.
Wine picks:
- Chateau Ste. Michelle Sauvignon Blanc Washington White Wine (750 ml) $7.97 1 bottle (750 ml)
- J. Lohr Estates Riverstone Chardonnay (750 ml) $10.97 1 bottle (750 ml)
Why it works: For Lemony Leek, Mushroom & Spinach Pasta with Italian Chicken Sausage, you want a white with bright acidity to cut through the sausage richness, and enough citrus/herbal lift to echo the lemon and greens without turning metallic against garlic. A Sauvignon Blanc also keeps the dish feeling springy (leeks/spinach) rather than heavy. If you prefer a slightly rounder, creamier feel with pasta (without going overly buttery), a Washington Chardonnay that isn’t aggressively oaked works well—its apple/pear fruit and subtle spice complement browned sausage and sautéed mushrooms while the acidity keeps the lemon in harmony. For 2 people, one 750 ml bottle is the right size (about 5 glasses total).