Rockfish Recipe
Rockfish has been a staple in coastal cuisines for centuries, particularly along the Pacific coast of North America. Indigenous peoples and early settlers appreciated its abundance and versatility, using it in soups, stews, and roasted dishes.
Equipment
- Baking sheet or dish
- Parchment paper or foil
- Small bowl (for mixing the marinade)
- Basting brush or spoon
- Oven
Ingredients
- 4 rockfish fillets (about 6 oz each)
- 2 tablespoons unsalted butter, melted
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- Lemon wedges (for serving)
Instructions
- Prepare the OvenPreheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Make the MarinadeIn a small bowl, combine melted butter, minced garlic, olive oil, paprika, parsley, and lemon zest. Stir well until blended.
- Season the FishPat the rockfish fillets dry with a paper towel. Place them on the prepared baking sheet. Season both sides lightly with salt and pepper.
- Add the MarinadeUsing a basting brush or spoon, generously coat each fillet with the garlic butter mixture, ensuring even coverage.
- Bake the RockfishBake the fillets in the preheated oven for 12–15 minutes, or until the fish flakes easily with a fork and turns opaque.
- Garnish and ServeRemove the rockfish from the oven and let it rest for 2 minutes. Serve with fresh lemon wedges and a side of your favorite vegetables, rice, or salad.