4 people

Nasturtium Sauce

    For the Fish

    • 1 lb rockfish cut into 4 even pieces
    • 1 1/2 cups panko
    • 6 tbsp olive oil
    • 2 tbsp butter
    • 1 salt

    For the Carrots

    • 1 lb baby carrots
    • 4 tbsp olive oil
    • 2 tbsp coriander coarse ground
    • 1 tbsp pink peppercorns coarse ground
    • 1 salt to taste

    Nutritional information

    Calories: 271kcalCarbohydrates: 28gProtein: 25gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 58mgSodium: 657mgPotassium: 803mgFiber: 6gSugar: 7gVitamin A: 15773IUVitamin C: 3mgCalcium: 124mgIron: 3mg

    Certified Reconditioned Standard

    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Servings 4 people

    For the Rockfish

    • Drizzle the rockfish fillets with 3 tbsp. of olive oil and season the fish with salt. Then on the fillet side add the panko crumbs pushing down on the breads crumbs to help them adhere to the fish. In a large saute pan on medium heat add the remaining olive oil and butter. Place the fish fillet with breading side down into the pan. Cook on medium to medium low heat. Allow the fish to cook for 3-4 minutes or until the breading become golden brown. Flip the fish over and cook for another 3-4 minutes until the fish is cooked through.

    For the Carrots

    • Toss baby carrots with oil, salt, coriander and pink peppercorn. Place on a sheet pan lined with parchment paper and place in the same preheated 400 degree oven. Roast for roughly 30-45 minutes depending on how thick the carrots are. Test the doneness of the carrots with a cake tester, if the tester goes through the carrot with little resistance then they are done Take the carrots out of the oven and allow them to cool.

    To finish

    • Place a spoonful of the nasturtium sauce down on each plate and spread evenly. Then add the roasted carrtos. Place one fillet on each plate. Garnish with nasturtium petals. Serve and enjoy!
      Pacific Rockfish recipe and Nasturtiums and carrots

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