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
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
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
CHUCK'S ROCKFISH
I remember stories of my father telling me about the good old days of baking rockfish and how he went about doing it. Didn't have a recipe from him but came up with this and it really turned out great.
Provided by Shock55
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Grease a 13 X 9 X 2 baking dish with butter.
- Rinse fillets and pat dry. Season on both sides with salt, dry mustard and Old Bay.
- Arrange fish in a single layer in the greased baking dish. Drizzel melted butter, wine and lemon juice evenly over all.
- Top each fillet with 2 slices bacon lengthwise.
- Bake 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately.
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