Dinner/ Lunch/ Recipes

Pan-Fried Pickerel Over Roasted Summer Veggies

Courtesy of Ontario Commercial Fisheries’ Association

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

Pan-Fried Pickerel Over Roasted Summer Veggies

Print Recipe
Serves: 6 Cooking Time: 30 minutes


  • 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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