Name: Paprika-Rubbed Fish With Asparagus and Lemon Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 (6 oz.) portions lingcod, yelloweye rockfish, or Pacific halibut; 1 lb. asparagus, trimmed; 1 lemon; 2 teaspoons dried oregano; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; ½ teaspoon ground black pepper; 1 tablespoon extra-virgin olive oil; Couscous or rice, for serving (optional); FOR LEMON-DILL AIOLI; Juice from ½ lemon; ½ cup plain Greek yogurt; 2 tablespoons sour cream; 2 tablespoons mayonnaise; 1 tablespoon minced fresh dill; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper

A Smoky, Savory Sheet Pan Meal With Wild-Caught Seafood

Wild white fish gets a pop of flavor from a smoky, savory spice blend that you can make with basic pantry staples — dried oregano, garlic powder, onion powder, and smoked paprika. The paprika rub pairs beautifully with mild varieties of Alaskan white fish, including lingcod, yelloweye rockfish, Pacific halibut, and Wild Alaska Pollock. The dry seasonings bake into the mild fillet, adding color and interest to the dish. Any extra seasoning can be saved for the asparagus, which can cook alongside the fish, turning this into an easy sheet pan meal.

To finish the dish, don’t skip the homemade lemon-dill aioli. It’s a cool, creamy contrast to the smokiness of the fish. For a dairy-free version of the aioli, you can substitute more mayonnaise for the sour cream and Greek yogurt.

Print Recipe

Paprika-Rubbed Fish With Asparagus and Lemon Aioli

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

15 minutes

Total time

25 minutes

Yield

4 servings

Ingredients

4 (6 oz.) portions lingcod, yelloweye rockfish, or Pacific halibut
1 lb. asparagus, trimmed
1 lemon
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
Couscous or rice, for serving (optional)
FOR LEMON-DILL AIOLI
Juice from ½ lemon
½ cup plain Greek yogurt
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon minced fresh dill
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

1. Preheat oven to 375F.

2. Line a rimmed sheet pan with parchment paper. Using a clean kitchen towel or paper towel, gently pat fish dry. Arrange on a sheet pan alongside asparagus in a single layer.

3. In a small bowl, combine lemon zest with the oregano, salt, garlic powder, onion powder, smoked paprika, and black pepper. Rub this mixture over the fish on both sides. Sprinkle any remaining spice blend over the asparagus. Drizzle the fish and the asparagus with olive oil, then toss everything to coat. Bake for 10 to 12 minutes, depending on thickness of the fillet. Most white species of Alaskan fish are medium-done when fillet reaches an internal temperature of 130F on an instant-read thermometer at the thickest part. Add another minute or two as needed until the fish has reached desired doneness.

4. Make the aioli: While the fish is baking, make the aioli. In a small bowl, combine lemon juice with yogurt, mayonnaise, sour cream, dill, salt, and pepper. Mix well to combine.

5. Spoon couscous or rice onto serving plates, then top with the fish. Arrange asparagus on the side. Add a dollop of the lemon-dill aioli and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Paprika-Rubbed Fish With Asparagus and Easy Lemon Aioli

A Smoky, Savory Sheet Pan Meal With Wild-Caught Seafood

Paprika-Rubbed Fish With Asparagus and Lemon Aioli

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