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Light Butter Baked Rockfish and Vinaigrette Vegetables

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I love Rockfish with its tender flaky texture yet hearty taste. And it is honestly even better when it is locally caught and prepared and eaten within hours of catching. If you like dry crisp white wine on your fish, include ¼ cup in the vinaigrette.

If you want to use different vegetables, that of course will work too. However, it is important to make sure that they will be soft after baking for 15 minutes. If you aren’t sure, you can always place the vegetables in the microwave or steam them slightly on the stovetop to soften. This is what I always do with the onions and shallots.

If you really want to have some delicious fun, trying topping the rockfish with a generous amount of Maryland crabmeat before baking! Yum.

Instructions:
  • Place one oven rack on the bottom shelf of the oven.
  • Place another rack on the middle shelf.
  • Preheat the oven 400° F for at least 20 minutes.
  • Place the rockfish filets on individual sizzle platters or a cookie sheet.
  • Sprinkle the filets with salt, white pepper and the chopped butter.
  • Next arrange the softened onions and shallots, tomatoes, and bell peppers spears around the fish.
  • Top with the slices of lemon.
  • In a small bowl whisk together the basil, parsley, garlic, olive oil, water, and lemon juice and drizzle everything with this vinaigrette mixture.
  • Place the rockfish in the oven to bake for 15 minutes, or until the flesh is opaque, white and flaky.
  • Sometimes it only takes 10 to 12 minutes, so keep an eye on it!
  • Serve the rockfish right on the sizzle platter for affect.
  • Just make sure to take care as the platter will stay quite hot.
Ingredients:
  • For the Rockfish
  • 2 Rockfish filets (cleaned and bones removed)
  • 1 teaspoon salt
  • 4 turns of a peppermill filled with white pepper
  • 1 tablespoon butter, chopped into little bits
  • For the vinaigrette vegetables
  • 1 small onion, peeled and sliced then covered with a damp paper towel and placed in the microwave for 1 minute to soften (or steamed on the stove top)
  • 2 shallots, peeled and sliced then covered with a damp paper towel and cooked in the microwave for 1 minute to soften it (or steamed on the stove top)
  • 2 small tomatoes, cored, and chopped
  • Half yellow bell pepper, sliced into spears
  • 1 lemon, half sliced and the other half squeezed for fresh lemon juice for the vinaigrette
  • 4 basil leaves, rinsed and pat dry, finely chopped
  • 2 tablespoons flat leaf parsley, rinsed and pat dry
  • 2 teaspoons garlic paste
  • 2 tablespoons olive oil
  • 1 tablespoon water
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