Roasted Vegetable Pickerel Pasta

Seasonal Roasted Vegetable Pickerel Pasta

Recipe by First Fish Foodie

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Ingredients

• Seasonal Vegetables

• Pickerel Fillet

• Pasta

• Lemon

• Garlic

• Onion

• Olive oil

• Salt and Pepper

• Parsley

Preparation

Start by chopping your seasonal vegetables (this recipe uses tomatoes, zucchini, squash, green peppers, and onions), then toss them with olive oil, salt, and pepper, and roast on a baking sheet at 400°F for 35–45 minutes. While the vegetables are roasting, pat the pickerel fillet dry and season generously with salt, pepper, garlic powder, and olive oil. Heat a frying pan over medium-high heat with a good drizzle of olive oil and sear the fillet, flipping every few minutes until golden brown, then set aside to rest. Prepare a pot of water for the pasta (this recipe uses spaghetti), and while it cooks, remove the roasted vegetables from the oven. In the same pan used for the pickerel, sauté finely chopped garlic and onions with a little more olive oil if needed, then add the roasted vegetables, a third of a stick of butter, a squeeze of lemon juice, and, if you like, some extra garlic for more flavour. As everything cooks together, add the pasta just before al dente, along with a few cups of pasta water to emulsify the sauce. Once the flavours have come together, serve the pasta in a bowl topped with the pickerel, and finish with lemon juice, black pepper, fresh parsley, and optionally some Parmesan for extra salty richness. Enjoy!