Oven-Roasted Lemon-Dill Crusted Rockfish + Caramelized Butternut Squash
A fast, restaurant-feeling seafood dinner: flaky Pacific rockfish with a lemony dill crust, plus roasted butternut squash that turns caramel-sweet in the oven. Clean, bright, and very Pacific Northwest winter-friendly.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb (2 fillets) $6.99 sale (1 lb)
- Organic butternut squash 1 lb, peeled and cubed (about 3 cups) $1.99/lb
- Simple Truth Organic® Baby Dill 2 tbsp chopped $2.79 (0.5 oz)
- Organic garlic bulbs 2 cloves, minced $2.79 (3 ct)
- Lemon (not in sale list) 1
- Panko breadcrumbs (pantry) 1/3 cup
- Dijon mustard (pantry) 1 tbsp
- Olive oil (pantry) 2 tbsp
- Butter (pantry) 1 tbsp, melted
- Kosher salt + black pepper (pantry) to taste
Instructions
- Oven prep: Heat oven to 425°F. Line a sheet pan with parchment or foil.
- Prep squash: Toss 1 lb peeled/cubed butternut squash with 1 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on one side of the sheet pan.
- Roast squash first: Roast 12 minutes at 425°F to get it started.
- Prep fish topping: In a small bowl mix 1/3 cup panko, 2 tbsp chopped dill, 2 minced garlic cloves, zest of 1 lemon, 1 tbsp melted butter, 1 tbsp olive oil, 1 tbsp Dijon, 1/4 tsp salt, and pepper.
- Add fish: Pat dry 1 lb rockfish; season with 1/2 tsp kosher salt + pepper. Push squash to make room and place fish on the other side of the pan. Press the dill-panko mixture on top of the fish (use all of it).
- Finish roasting: Return pan to oven and roast 10–14 minutes, until fish flakes easily and squash is caramel-tender (fish should hit ~140°F and carryover to 145°F).
- Serve: Squeeze lemon juice over the fish and squash. Taste squash and add a pinch more salt if needed.
Health notes: ~550–700 kcal per serving. High protein, heart-healthy fats (especially if you use olive oil), and lots of vitamin A from squash. Keep calories lower by using less butter and adding a big salad.
Drink pairing: Wine: Rockfish loves bright acid and subtle aromatics; dill + lemon begs for crisp whites. Choose: - Sauvignon Blanc (Loire-style or NZ-style): citrus + herbs - Dry Riesling (Washington): limey, snappy, great with squash sweetness - Chablis / unoaked Chardonnay: clean, mineral, not oaky Local pick: a WA Dry Riesling (Columbia Valley) is a slam dunk with lemon-dill fish + squash.