Baked rockfish

Sat 30 Jul 2022 21:15:06 PDT

(Fri 30 Mar 2018 21:05:58 PDT)

Rockfish is a great ingredient because in our local markets it's often available fresh, not frozen and thawed. Also less expensive than salmon and halibut which we appreciate as a good thing. Rockfish can be prepared in a number of ways, poached, pan-fried, whole roasted, grilled, as fishburgers etc. Baked rockfish has excellent flavor and is really pretty simple to prepare. You could simplify it even more by skipping the sauce-making part and still have a very tasty, guest-worthy main course dish.

Ingredients:

rockfish, fresh 0.5 lb

Merinade

lemon juice 2 tbsp
cumin, ground 1/2 tsp
cardamom, ground 1/4 tsp
fenugreek, ground 1/4 tsp
chipolte powder 1/4 tsp
salt 1/4 tsp
pepper 1/4 tsp
coffee, brewed 1/4 tsp
olive oil 1 tbsp

Mix merinade ingredients in a prep bowl.
Put fish on plate or in a bowl, sprinkle both sides lightly with salt and pepper.
Pour merinade over fish. Make sure fish is coated on both sides.
Let stand at least 30 min at room temp. Refrigerate if cooking delayed by an hour or more.

Baking

Preheat oven to 400°F.
Remove fish from merinade, shake off, or very lightly scrape with a soft rubber spatula to remove excess merinade. Reserve marinade for sauce.
Put fish in butter-greased baking dish and place on middle rack in the oven.
Cooking time varies depending on thickness of fish, temperature of oven, etc. Typical time is around 10 minutes.
Consider fish done when internal temp reaches 135°F.
Remove fish to warm dish. Cover and set aside to rest for at least 5 minutes.
Prepare sauce (below).

Deglazing

white wine 1/4 cup

After fish is removed from baking pan, pour wine into pan. If necessary scrape with wooden spoon to to dissolve juices. Reserve this deglazing liquid (wine and dissolved solids).

Sauce

garlic, chopped 2 cloves
olive oil 2 tbsp
white wine 1/4 cup
cumin, ground 1/2 tsp
parsley, fresh, chopped 1 tsp
fish stock or water 3/4 cup
flour, oat or garbanzo 1/2 tsp
clam juice 2 tbsp
bonito flakes (optional) 1-2 tbsp
nori flakes (optional) 1/2 tsp
salt, pepper as needed

In a small pan heat oil, saute garlic for a few minutes.
Sprinkle flour into pan, stirring until foaming subsides in a minute or two.
Immediately add wine while stirring vigorously to yield a smooth mixture. It will thicken quickly.
Put clam juice, and stock/water in pan, continue stirring until well-mixed. If too thick add more stock or water.
Add cumin, parsley and stir. Add bonito and nori if using these.
Add juices that accumulate around the fish as it rests.
Add reserved merinade and deglazing liquid from baking pan.
Adjust consistency of sauce. Thin with more stock, or cook down a bit to thicken.
Adjust seasoning with salt, pepper or additional herbs/spices as desired.
When sauce is ready, serve fish with sauce.

Categories: fish

About Thinair Recipes

Recipes developed with low-sodium diets in mind—so easy to use!

Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:

garlic, chopped 3 cloves
chicken stock 2 cups
...other ingredients...

Saute garlic in oil until soft.
Add chicken stock to pan...
...next step...

Ingredient boxes show what you'll need for the numbered steps. Not too complicated!

BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)

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