This Baked Rockfish recipe is straightforward to prepare, incredibly delicious with just a few simple, fresh ingredients, and the presentation is stunning! Additionally, it pairs perfectly with lemon butter, and the meaty fish is quick, simple, and delicious.
Equipment for Make Baked Rockfish at Home
Ingredients:
- 1โ4 cup Extra virgin olive oil
- 2 oz Unsalted butter (melted)
- 1 Lemon (zest, and juice)
- 1 tbsp Garlic (minced)
- 1 tbsp Dill (minced)
- 1 tbsp Creole seasoning
- 1โ2 tbsp Crushed red pepper flakes
- 1 tbsp Seasoned salt
- 1โ2 tbsp Black pepper
- 1 1โ2 pounds Rockfish fillet
- 1 pound Cherry tomatoes
- 1โ2 pound Asparagus
- 1 large Red onion (sliced)
- 1โ2 Red bell pepper (sliced)
- Lemon slices (optiona)
Instructions:
- Preheat the oven to 400โ/205โ. Line the baking sheet with a sheet of parchment paper, then lightly spray with cooking spray. Set aside.
- In a medium bowl, whisk olive oil, melted butter, lemon zest, lemon juice, garlic, chopped dill, Creole seasoning, salt, and pepper until fully combined.
- In a large bowl, add prepared vegetables: cherry tomato, asparagus, onion, and bell pepper. Pour half of the garlic/creole/butter sauce over the vegetables and stir to coat them with the sauce. Transfer the vegetables to a thin layer on half the baking sheet with tongs.
- Rinse rockfish, place them on a plate, and pat dry with a paper towel. On both sides, generously brush the rockfish with the seasoning sauce. In a single layer, transfer them to the other half of the baking sheet.
- Pour the remaining sauce over the fish fillets and vegetables and evenly distribute it with a brush. Place lemon slices (if used) on the fish and vegetables.
- Bake at 400โ/205โ for 15-18 minutes, then place on the top rack of the oven and broil on high for another 2-3 minutes (the cherry tomatoes will begin popping).
- Garnish with fresh dill and serve immediately.
Baked Rockfish Recipe
Description
This Rockfish recipe is straightforward to prepare, incredibly delicious with just a few simple, fresh ingredients, and the presentation is stunning! Additionally, it pairs perfectly with lemon butter, and the meaty fish is quick, simple, and delicious.
Ingredients
Instructions
-
Preheat the oven to 400โ/205โ. Line the baking sheet with a sheet of parchment paper, then lightly spray with cooking spray. Set aside.
-
In a medium bowl, whisk olive oil, melted butter, lemon zest, lemon juice, garlic, chopped dill, Creole seasoning, salt, and pepper until fully combined.
-
In a large bowl, add prepared vegetables: cherry tomato, asparagus, onion, and bell pepper. Pour half of the garlic/creole/butter sauce over the vegetables and stir to coat them with the sauce. Transfer the vegetables to a thin layer on half the baking sheet with tongs.
-
Rinse rockfish, place them on a plate, and pat dry with a paper towel. On both sides, generously brush the rockfish with the seasoning sauce. In a single layer, transfer them to the other half of the baking sheet.
-
Pour the remaining sauce over the fish fillets and vegetables and evenly distribute it with a brush. Place lemon slices (if used) on the fish and vegetables.
-
Bake at 400โ/205โ for 15-18 minutes, then place on the top rack of the oven and broil on high for another 2-3 minutes (the cherry tomatoes will begin popping).
-
Garnish with fresh dill and serve immediately.
Servings 4
- Amount Per Serving
- Calories 470kcal
- % Daily Value *
- Total Fat 29g45%
- Saturated Fat 10g50%
- Trans Fat 0.5g
- Cholesterol 93mg31%
- Sodium 613mg26%
- Potassium 1265mg37%
- Total Carbohydrate 15g5%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 39g78%
- Vitamin A 2883 IU
- Vitamin C 72 mg
- Calcium 119 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- 30 minutes before baking, pull the fish out of the fridge. After washing, pat the fillets dry so that the sauce sticks and the fish crisps up nicely.
- An instant-read thermometer is helpful when checking fish doneness and avoiding overcooking. It should read 140ยฐF/60ยฐC. If you don't have a thermometer, you can check the doneness with a fork instead. It should be opaque and flake easily.
