Stovetop Lemon-Garlic Rockfish with Sautéed Mushrooms + Roasted Asparagus

Pacific Northwest–leaning, winter-friendly seafood: sale rockfish quickly pan-seared, topped with a warm lemony sauté of mushrooms and garlic, and served with roasted asparagus. Crisp, not heavy, and different from your recent cod/salmon/crab meals.

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Ingredients

Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ~12 oz total (two 6-oz portions) $6.99/lb (sale)
Kroger® Sliced White Mushrooms 8 oz $2.49 (8 oz)
Green Asparagus ~1 lb, trimmed $1.99/lb (sale)
Garlic 2 cloves, minced $0.69
Fresh Organic Lemon - Each 1 lemon (zest + juice), divided $1.29
Parsley (or Organic Parsley) 2 Tbsp chopped $1.29
Olive oil 2 1/2 Tbsp, divided
Butter (optional) 1 Tbsp
Simple Truth Organic® Low Sodium Free Range Chicken Broth (or water) 2–3 Tbsp (to loosen the mushroom topping) $2.00 (sale)
Salt & black pepper to taste
Paprika (optional) 1/2 tsp

Instructions

Roast asparagus (oven): Heat oven to 425°F. Toss trimmed asparagus with 1 Tbsp olive oil, salt, and pepper. Roast 10–12 min until tender-crisp; finish with a squeeze of lemon.
Sauté mushrooms (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Add mushrooms and cook until browned, 6–8 min. Add minced garlic and cook 30 sec. Stir in lemon zest + 1 Tbsp lemon juice, parsley, and 2–3 Tbsp broth/water. Optionally swirl in 1 Tbsp butter for gloss. Season to taste; transfer to a bowl.
Pan-sear rockfish: Wipe skillet. Heat 1/2 Tbsp oil over medium-high. Pat rockfish dry; season with salt/pepper (and optional paprika). Sear 2–3 min per side (depending on thickness) until flaky and opaque.
Serve: Plate roasted asparagus, top fish with warm lemon-garlic mushrooms. Add extra lemon wedges if you like it brighter.

Health notes: Lean protein; moderate fat; lots of veggies. Keep butter minimal and use more lemon/broth if you want it lighter.

Drink pairing: Bright whites work best with lemon + mushrooms. Wine styles: Sauvignon Blanc, unoaked Chardonnay, Pinot Gris.

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