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Pan-Fried Pickerel Over Roasted Veggies

fresh water fish is pan-fried to perfection in butter and a sprinkle of salt. Serve with garlicy roasted veggies for a quick meal.


  • 1 tbsp 15 mL olive oil

  • 1 clove of garlic minced

  • 1 small head Ontario cauliflower cut into florets

  • 1 pint Ontario cherry tomatoes

  • 1 lb 500g Ontario asparagus, trimmed

  • Salt and pepper

  • 1 tbsp 15 mL Ontario butter

  • 2 lb 1 kg filleted Ontario pickerel

  • Garnish: fresh Ontario parsley squeeze of lemon


  • Pre-heat oven to 300°F/150°C.

  • To a large bowl add olive oil, garlic, cauliflower, tomatoes and asparagus. Toss to coat. Sprinkle with salt and pepper. Arrange vegetables on a parchment lined baking tray. Roast in oven for 30 minutes.

  • Meanwhile, cut pickerel into six equal sized pieces. Rub fillets with olive oil and sprinkle with salt and pepper. Pre-heat a non-stick frying pan over high heat. Add butter to coat pan. Gently place fish into hot butter; cook 3-5 minutes on either side.

  • Plate roasted veggies and top with a pickerel fillet.Garnish with parsley and a squeeze of lemon.

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