Baked Rockfish – Mild, slightly sweet, and nutty with a clean finish, rockfish is ideal for a healthy and tasty recipe. The delicate flavor pairs perfectly with lemon butter. This meaty fish is fast, easy, and delicious.
I love all things fish. So, when rockfish went on sale at the local market, it was time to try some new recipes. Lemon was a must, then more seasonings and vegetables for simplicity at its best. Twenty minutes later, dinner was on the table, and my boys were happy.
While rockfish is less famous than salmon or tuna, it’s still a great fish. The firm flesh is ideal for fish and chips, tacos, or any recipe calling for white fish. Since it’s usually a cold water fish, some use it raw in sashimi.
Why Bake Rockfish?
Rockfish is a general term that refers to species of fish that like to hide among the rocks. Pacific snapper, red snapper, or rock cod, Pacific Ocean perch, and northern rockfish are all included in the family.
What makes them awesome is their mild flavor; not fishy at all. They’re also high in omega-3 fatty acids for a healthy choice. So include a baked rockfish recipe in your recipe files for a stress-free and healthy weeknight dinner.
Is Rockfish Sustainable?
Sustainability is a valid concern. And because rockfish take such a long time to mature, overfishing has been a problem in the past. Did you know that rockfish can live up to 200 years?
Fortunately, fisheries have successfully addressed the issue, and rockfish are back on the list of sustainable fish. With improved management, restrictions on fragile fishing areas, and catch limits, the rockfish have made a spectacular comeback. But, as always, please shop responsibly.
Recipe Ingredients
- Sauce – Extra virgin olive oil and butter make a smooth sauce and unleash the lovely aroma of lemon, garlic, dill, Creole seasonings, red pepper flakes, salt, and pepper. Dried or fresh herbs work great for baked or broiled rockfish.
- Rockfish – I prefer frozen rockfish fillets because they’re already clean, deboned, and easy to prepare. But fresh is great too if you prefer. You could also use this recipe for salmon, trout, cod, etc.
- Veggies – Cherry tomatoes, asparagus, red onion, and red bell pepper add subtle sweetness, crispness, colors, and textures. Trade or add whatever other vegetables you like.
How to Bake Rockfish
- Prep – Line your baking sheet with a sheet of parchment paper, then lightly spray with cooking spray. Set aside.
- Sauce – In a medium bowl, whisk olive oil, melted butter, lemon zest, lemon juice, garlic, dill, Creole seasoning, salt, and pepper until thoroughly combined. (Photo 1)
- Prep Veggies – In a large bowl, add prepared vegetables: cherry tomato, asparagus, onion, and bell pepper. Pour in half the garlic/Creole seasoning/butter sauce and stir to coat the vegetables. Transfer the vegetables to half the baking sheet in a thin layer with tongs. (Photos 2-4)
- Season Rockfish – Rinse rockfish fillets and place them on a plate. Pat them dry with a paper towel and brush them generously with the sauce to coat both sides. Transfer the rockfish fillet to the other half of the baking sheet in a single layer. (Photo 5)
- Pour the remaining sauce on the fish fillets and vegetables and evenly distribute it using the brush. Place lemon slices (if using) on the fish and vegetables.
- Bake at 400℉/205℃ 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 should begin to pop open. (Photo 6)
- Serve – Garnish the rockfish with fresh dill and serve immediately.
How to Cook Rockfish (Methods)
This versatile fish is impressive. You can grill it, smoke it, broil it, bake it, steam it, pan-sear (or pan-fry) it, make chowder with it, fry it (my favorite, though the least healthy), and poach it.
- Smoking: Season your rockfish with your favorite marinade and smoke it for about an hour at 150℉ (65℃).
- Frying: When two inches of oil reaches 350℉ (175℃), deep-fry the fish for about four minutes, flipping halfway through. For pan-frying, reduce the amount of oil and increase the time to about four minutes per side.
Recipe Variations
- Veggie swap: Add or replace the vegetables with whatever is in season. Zucchini, squash, and mushrooms are all good.
- Seasoning swaps: If you’re not a fan of Creole seasoning, jerk, Old Bay, and Italian seasonings are just as drool-worthy.
- Fish swaps: This recipe is delicious with other mild, flaky white fish, such as cod, halibut, and tilapia.
- Crusty: For some extra crunch, mix breadcrumbs, Parmesan cheese, and melted butter, then sprinkle it over the top. Drizzle a little olive oil on top and bake.
- Pan-seared rockfish: Heat a cast-iron skillet with a tablespoon or two of olive oil. When the oil starts shimmering, add the rockfish and sear for 2-3 minutes, shaking the pan slightly so it doesn’t stick. Then flip and sear for 2-3 minutes more or until it reaches the right internal temperature (140°F/60℃).
- Fire up the grill: Grilled rockfish is incredibly tasty. Try it for your next cookout.😍
Tips and Tricks
- Pull the fish out of the fridge 30 minutes before baking. Pat the fillets dry after washing so the sauce sticks, and the fish crisps up nicely.
- An instant-read thermometer helps when checking the doneness of fish and avoid overcooking. It should read 140°F/60℃. But a fork will work to check doneness if you don’t have a thermometer. It should be opaque and flake easily.
Make-Ahead and Storage Instructions
Rockfish is an already easy dinner to prepare. But you can make it ahead for an even more stress-free dinner.
Broil your fish and vegetables ahead, let them cool, and then store them airtight in the fridge for 2-3 days or freezer for up to 2 months. The same goes for leftover baked rockfish fillets. Bake to reheat or microwave when ready to enjoy.
What to Serve With Baked Rockfish
With fish and vegetables, all you need is rice, pasta, or potatoes for a complete meal. Seasoned rice, quinoa stuffed bell peppers, and bang bang pasta are great options.
Banana foster, lemon tart, or strawberry shortcake with homemade whipped cream delivers an incredible finish.
Wine Pairing: Since rockfish is a little meatier than most, you can get away with a dry rosé. My favorite is Chardonnay, but I bet a good Sauvignon Blanc would be good, too.
More Mouthwatering Fish Recipes to Try
Conclusion
This baked rockfish recipe is surprisingly easy and undeniably delicious, not to mention economical. What’s recent recipe discovery leaves you in awe? Let me know in the comments!
Watch How to Make It
Baked Rockfish
Ingredients
- ¼ cup (60ml) extra virgin olive oil
- 2 ounces (56g) unsalted butter, melted
- 1 lemon, zest and juice
- 1 tablespoon (8g) minced garlic
- 1 tablespoon (3g) dill, minced
- 1 teaspoon (3g Creole seasoning
- ¼-½ teaspoon (.5g) red pepper flakes
- 1 teaspoon (7g) seasoned salt
- ½ teaspoon (1g) black pepper
- 1½ pounds (680g) rockfish fillet (thawed if frozen)
- 1 pound (450g) cherry tomatoes
- ½ pound (225g) asparagus
- 1 large red onion, sliced
- ½ red bell pepper, sliced
- Lemon slices (optional)
Instructions
- Preheat oven to 400℉/205℃. 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 half the baking sheet in a thin layer with tongs.
- Rinse rockfish, place them on a plate, and pat dry with a paper towel. Brush the rockfish generously on both sides with the seasoning sauce. Transfer them to the other half of the baking sheet in a single layer.
- Pour the remaining sauce on the fish fillets and vegetables and evenly distribute it using the brush. Place lemon slices (if using) on the fish and vegetables.
- Bake at 400℉/205℃ 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.
Tips & Notes:
- Pull the fish out of the fridge 30 minutes before baking. Pat the fillets dry after washing so the sauce sticks, and the fish crisps up nicely.
- An instant-read thermometer helps when checking the doneness of fish and avoid overcooking. It should read 140°F/60℃. But a fork will work to check doneness if you don’t have a thermometer. It should be opaque and flake easily.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Shelly says
This was my first time eating rockfish & the recipe was delicious! I’m trying to avoid butter & my boyfriend doesn’t like spicy so I made some substitutions. I used more extra virgin olive oil for butter. I substituted cajun seasoning for used Old Bay seasoning & I omitted red pepper flakes. Lastly, I used a mixture of Himalayan pink salt, seasoning salt and Organic Kirkland No Salt seasoning. It worked very well. I will definitely make this again. Thank you!!
Imma says
Awesome! Thanks for sharing, Shelly :)!