Oven-Roasted Rockfish with Lemon–Dill Butter + Roasted Garlic Broccoli
A WA-friendly fish option that’s not a soy-ginger glaze: oven-roasted rockfish with dill-lemon butter, plus a simple roasted broccoli side. Bright, buttery, and very straightforward.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb (2 fillets) $4.99 (sale)
- Organic Broccoli Bunch 1 large bunch (or ~1 lb florets) $3.49
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
- Simple Truth Organic® Baby Dill 2–3 tbsp chopped $2.79
- Lemon 1 (zest + juice)
- Butter 2 tbsp (or olive oil substitute)
- Olive oil 1–2 tbsp
- Salt & black pepper to taste
Instructions
- Heat oven: Set oven to 425°F. Line a sheet pan with foil (or parchment).
- Roast broccoli: Cut broccoli into florets (slice stems thinly too). Toss with 1 tbsp olive oil, half the garlic, salt, and pepper. Roast 12 minutes.
- Add fish: Push broccoli to one side. Place rockfish on the other side, pat dry, and season with salt/pepper. Dot fish with butter, then sprinkle with dill and lemon zest. Roast until fish flakes easily and is opaque, 8–12 minutes depending on thickness.
- Finish: Squeeze lemon juice over fish and broccoli. Taste and add a pinch more salt/pepper if needed.
- Serve: Plate fish with roasted broccoli, spooning any lemon-dill butter from the pan over the top.
Health notes: ~550–700 calories per serving depending on butter amount. Lean protein; lots of micronutrients from broccoli.
Drink pairing: Washington Sauvignon Blanc or a crisp WA lager.