ROCKFISH BAKED IN FOIL
Feel free to use any vegetables you like here. I like onions, carrots and zucchini for the taste and color but feel free to improvise. The sprinkling of herbs with the lemon slices which lend color and flavor. This is a no fuss dinner that can be cooked in the oven or on the grill. Sometimes I like to place the fish on a bed of potatoes and onions. Potatoes are one vegetable that needs to be precooked before you prepare the packet so I'll slice the potatoes into rounds, mix them with the onions, a bit of olive oil and roast or zap them in the microwave until they are barely soft then continue with the rest of the recipe.
Provided by Monica
Number Of Ingredients 9
Steps:
- Preheat the oven to 450*.
- Pat the fish dry and cut it into even serving pieces, if desired. Set aside. Place the vegetables in a large bowl, sprinkle with salt and pepper then drizzle with 2 tablespoons of olive oil, mix well.
- On a baking sheet, spread out a large sheet of heavy-duty aluminum foil. Make sure the foil can wrap around the fish and vegetables with enough room for the steam to circulate as the package bakes. Spread the vegetables down the center of the foil, lay the fish filets over the vegetables, sprinkle the fish with salt and pepper, lay the lemon slices over the fish then top with ¼ cup of the fresh herbs. Drizzle the white wine and the remaining olive oil over the fish then seal the packet by folding the foil down the center over itself then seal the ends.
- Bake the fish in the oven on the baking sheet for 20 - 40 minutes depending on how thick your filets are. To test the fish, gently open the packet and test the fish with a fork. If it flakes easily then it's done, if not carefully seal up the packet, return it to the heat and try again in about 5 minutes.
- When the fish is done gently open the packet taking care not to spill the juices or burn yourself, then slide the fish, vegetables and juices onto a serving dish. Sprinkle this with sea salt, pepper and the remaining herbs and serve immediately.
ONE-DISH ROCKFISH
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
- Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Nutrition Facts : Calories 233.4 calories, Carbohydrate 11.5 g, Cholesterol 63.7 mg, Fat 5.5 g, Fiber 3.9 g, Protein 35.5 g, SaturatedFat 2 g, Sodium 417.2 mg, Sugar 1.9 g
ROCKFISH RECIPE (BAKED WITH LEMON)
This Rockfish recipe is easy to prepare, incredibly delicious with just a few simple fresh ingredients, and the presentation is stunning!
Provided by Valentina K. Wein
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat the oven and prep the pan. Preheat the oven to 425°F, adjust a rack to the top third of the oven, and line a sheet pan with foil.
- Prep the fish. Your fish should already be gutted and cleaned. If it's not already scaled, use a fish scaler brush or the back of a knife by rubbing it in the opposite direction of the scales. This might be a bit messy, as the scales tend to "pop" off, but it's quite easy. Rinse the fish and then pat it dry with paper towels.
- Season the fish. Place the fish on the foil-lined sheet pan. Drizzle about 1 tablespoon of the oil on the fish and gently rub it in. Generously sprinkle with salt and pepper. Carefully turn the fish over and repeat this process. Then season the inside cavity with salt and pepper.
- Score the fish if desired. Use the tip of a very sharp knife to cut three slits, about two inches apart, diagonally across the top of the fish. The slits should only cut through the skin - try not to cut into the flesh.
- Add the lemon and herbs. In a small bowl, mix the lemon juice with the remaining tablespoon of oil, thyme and paprika. Drizzle this all over the top of the fish.
- Bake the fish. Place the sheet pan in the preheated 425°F oven and bake just until the fish is cooked through, about 15 minutes. (You can test this by checking the internal temperature which should be about 140°F, and/or use a sharp knife or fork to peek into the flesh near the center. The flesh should flake easily and be opaque. (If it's slightly translucent near the center, that's okay.)
- Broil the fish if necessary. If the skin doesn't become crisp and golden by the time it's cooked, remove it from the oven, turn on the broiler and adjust a rack so the fish will be a couple of inches below it. Place the fish beneath the broiler just until it's golden brown and sizzling. Watch it carefully as it could just take seconds.
- Serve! Serve the finished fish immediately.
Nutrition Facts : Calories 97 kcal, ServingSize 1 serving
SIMPLE BAKED FISH IN FOIL WW
This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.
Provided by BakinBaby
Categories Tilapia
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place sliced onion rings on aluminum foil, place filets on top, drizzle with oil and butter and sprinkle on seasoniing, top with lemon slices (if using).
- Wrap tightly, bake or grill at 350 degress for about 20. minute or until fish flakes.
- Serve with fresh lemon if desired.
ROCKFISH AND SPINACH BAKE RECIPE - (3.7/5)
Provided by á-46915
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees F (200 degrees C). 2.Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil. 3.Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
BAKED ROCKFISH FILLETS RECIPE - (3.8/5)
Provided by á-24918
Number Of Ingredients 11
Steps:
- Place fish fillets in shallow baking dish - I sliced up half of a lemon & put the fish on the lemon. Sprinkle with almonds and parsley (optional). Combine butter and lemon juice; pour over fish and sprinkle with salt and pepper. Lightly sprinkle with Old Bay if desired. Place quartered tomatoes around the edge of the dish. Cover and bake in a 350 degree oven 10 minutes, then uncovered, until fish flakes easily with a fork,about 10 (or 15-20 - I like it more well-done). Serves 4-6.
BAKED ROCKFISH
It's hard to believe that this pesto-coated fish dish contains only five ingredients!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Grease rectangular baking dish, 13x9x2 inches.
- Mix pesto, lemon juice, carrot and leek. Place fish in dish. Spread vegetable mixture over fish.
- Cover and bake about 40 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 350, Carbohydrate 6 g, Cholesterol 110 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg
EASY BAKED ROCKFISH WITH OLD BAY SEASONING
This oven-baked rockfish with old bay is easy to prepare and incredibly delicious. The whole fish is cooked to perfection with old bay seasoning and a lemon garlic butter sauce. The tender flaky fish comes out so rich in flavor, lemony, and juicy. This 20-minute baked rockfish recipe is the perfect weeknight family dinner.
Provided by Tanya
Categories Seafood recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Grease baking dish or line it with foil or parchment paper. Season cleaned rockfish with garlic salt and old bay. Place fish in the baking tray.
- Chop butter and put on top of the fish with lemon slices.
- Bake for 20 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1235 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
ROCKFISH BAKED IN SALT
Provided by Food Network
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Rinse fish in cool water and dry. Tuck the slices of ginger into the cavity of the fish. Spread a layer of salt about 3/4-inch thick on the surface of a large baking sheet or other ovenproof container. Wrap fish entirely in the nori, set it on top of the salt, and then use remaining salt to bury the fish completely. Bake 30 to 40 minutes, until fish reaches an internal temperature of about 130 degrees (use an instant-read thermometer, and poke it through the salt crust into the fish). Remove from oven and let rest 5 to 10 minutes (fish will continue to cook). Meanwhile, mix together the soy sauce, lime juice, ginger, and about a tablespoon of the scallions. Carefully remove the fish from its salt bed, set it on a work surface, and remove nori wrap. Set fish on a serving platter, scatter the remaining scallions over the surface, and serve immediately with the sauce alongside.
BAKED ROCKFISH WITH LEMON & PARSLEY BUTTER
Steps:
- First make the lemon and parsley butter. Grate the zest of the lemon. Chop the leaves of the parsley. Peel and finely dice the shallot, put it in a bowl, and squeeze lemon juice over to just cover. Let the shallot macerate in the juice for 10 minutes, then add the butter, lemon zest, and parsley. Season with salt and a generous amount of black pepper, and mash the butter to mix everything together.
- Preheat the oven to 425°F. Lightly oil a shallow baking dish or roasting pan, or line with parchment paper. Place the fillets in the baking dish, season with salt and pepper, and moisten lightly with olive oil. Bake the fish for 7 to 10 minutes, depending on the thickness of the fillets, until just cooked through but still moist. Serve with a spoonful of the parsley butter on top of each fillet.
- Notes
- Make the butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon). If you like anchovies, add 3 or 4 chopped salt-packed anchovy fillets to the butter.
- Season and oil the fillets and wrap in fig leaves, grape leaves, or fennel branches for added flavor and to keep them moist while baking.
- Bake a whole fish at 375°F; it will take longer than fillets. If you like, make several diagonal cuts through the flesh to the bone for faster cooking. Season the fish and stuff the cavity of the fish with fresh herbs. If you have access to large branches of fennel or other herbs, wrap the whole fish in the branches and tie them closed before baking.
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