Baked Rockfish Fillets Recipe 385

ROCKFISH RECIPE (BAKED WITH LEMON)

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.

PANKO CRUSTED ROCKFISH FILLETS

Steps:

• Place a large oven safe skillet into the oven and preheat to 425 degrees.
• In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
• In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
• Wipe out the bowl, then use it again to whisk together the egg and milk.
• Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
• Dredge fish first in the flour, shaking off any excess.
• Dip fish into the egg mixture, allowing any excess to drip off.
• Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
• When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
• Cook in the oven for 3 - 4 minutes, then carefully flip over.
• Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
• While fish cook, set up a cooling rack over a couple layers of paper towels.
• Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to 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.

BAKED ROCKFISH FILLETS RECIPE - (3.8/5)

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.

ROCKFISH BAKED IN FOIL

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.

BAKED ROCKFISH

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.

ROCKFISH AND SPINACH BAKE RECIPE - (3.7/5)

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.

ROCKFISH IN PARCHMENT WITH LEMON AND HERBS

Steps:

• Place a heavy baking sheet in the oven as it is preheating to 450 degrees. Cut 4 pieces of parchment paper into 12-by-15- inch rectangles. Place a fish fillet in the center of each piece of paper. Sprinkle with the garlic, desired herb, olive oil, salt and pepper. Place the lemon slices on top of the fish. Fold the long edges of the parchment over several times; fold in the sides. Crimp the edges to seal. Place the packages on the hot baking sheet and bake the fish for 13 minutes (about 13 minutes per inch of thickness for this method of cooking). Let each person unfold the individual serving of fish. By Larry Brown of the Seattle Times writing in the San Jose Mercury News. 6/9/93. Posted by Stephen Ceideburg