Oven-Roasted Lemon-Herb Rockfish with Brussels Sprouts & Yukon Potatoes

Pacific Northwest comfort food that still feels bright: flaky wild rockfish with a lemony herb crust, plus crisp roasted Brussels sprouts and golden Yukon potatoes. It’s a sheet-pan style dinner with minimal fuss and big payoff.

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Ingredients

Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (save remaining ~4 oz for lunch tacos/salad) $6.99 sale (1 lb)
Fresh Brussels Sprouts 12 oz, trimmed and halved $3.99/lb
Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.49/lb
Kroger® Fresh Lemons Bag 1 lemon (zest + 2 Tbsp juice) $4.99 (2 lb)
Organic Garlic (or 1 head garlic) 2 cloves, grated/minced $1.50 each (garlic)
Organic Parsley (or Parsley) 2 Tbsp, finely chopped $2.49 each (Italian parsley) or $1.69 (parsley)
Olive oil 3 Tbsp, divided
Panko breadcrumbs (or crushed crackers) 1/3 cup
Dijon mustard (optional) 1 tsp
Salt & black pepper to taste
Optional: paprika or Old Bay-style seasoning 1/2 tsp

Instructions

Heat oven to 425°F. Set a large sheet pan in the oven to preheat (helps potatoes crisp).
Prep potatoes: cut 12 oz Yukon Gold potatoes into 1-inch chunks. Toss with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and black pepper. Carefully spread on the hot sheet pan. Roast 15 minutes.
Prep Brussels sprouts: trim and halve 12 oz Brussels sprouts. Toss with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. After the potatoes have roasted 15 minutes, add Brussels sprouts to the pan (keep potatoes on one side). Roast 10 minutes more.
Make lemon-herb crust: in a small bowl mix 1/3 cup panko, zest of 1 lemon, 2 Tbsp chopped parsley, 2 grated garlic cloves, 1/2 tsp paprika (optional), a pinch of salt, and 1/2 Tbsp olive oil. Stir in 1 tsp Dijon (optional) to help it cling.
Prep fish: pat 12 oz rockfish dry. Season both sides with salt and pepper. Place fish on the sheet pan beside the vegetables (make room by nudging sprouts/potatoes). Squeeze 1 Tbsp lemon juice over the fish.
Top fish: press the lemon-herb panko mixture onto the top of the rockfish fillets. Drizzle the top lightly with the remaining 1/2 Tbsp olive oil if it looks dry.
Roast: cook 8–12 minutes, until fish flakes easily and the crust is golden. (Rockfish is done around 140–145°F internal.)
Finish and serve: squeeze the remaining 1 Tbsp lemon juice over everything. Taste a potato and sprout and adjust salt/pepper. Serve half the fish + half the potatoes + half the Brussels sprouts per adult; kids can have more potatoes/sprouts if you’re keeping their portions smaller.

Health notes: ~650–700 kcal per adult (with ~6 oz fish + potatoes + olive oil). High-protein, rich in omega-3s, lots of cruciferous veg; moderate sodium depending on seasoning.

Drink pairing: A lean, citrusy white with a little salinity will echo the lemon and the fish. If you’re in WA: look for Chateau Ste. Michelle “Eroica” Riesling (Columbia Valley) or a Washington Sauvignon Blanc (e.g., from Columbia Valley/Ancient Lakes).

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