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.

Course dinner, Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 470kcal

Author Imma

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.

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.

Nutrition