What sides to serve with rockfish?

This great recipe is full of flavor and perfectly paired with Lemon Garlic Seasoned Green Beans , Lyonnaise Potatoes or Marinated Grilled Asparagus.

Can I use frozen fish in this recipe?

You can absolutely use frozen fish, especially if fresh rockfish fillets aren't easily available in your local grocery store. If using frozen fish, thaw overnight in the refrigerator. If you're short on time, soak wrapped fillets in cold water for 30 minutes, until thawed. Then dry well with paper towels before seasoning and baking.

Is rockfish a high quality fish?

Rockfish is wild-caught fish found in the Pacific anywhere between California and Alaska. The Monterey Bay Aquarium's Seafood Watch is a great resource for identifying all different species of fish that are considered quality seafood and that are harvested in a sustainable way. They classify most different types of rockfish positively, with a few exceptions. I have found rockfish to be consistently delicious and high quality when following their recommendations.

Does rockfish taste like lobster?

Rockfish is a traditional, white flaky fish. Monkfish is commonly referred to as "poor man's lobster" because of it's firm texture, shape and flavor. But I've seen recipes using flaky white fish (such as rockfish) in a brining solution that is said to firm up and sweeten the fish to taste more like lobster.

How to store leftover rockfish?

Transfer baked rockfish fillets to an airtight container and keep in the refrigerator for up to 3 days. Store pistachio gremolata separately in a small jar or airtight container.

Baked Rockfish with Pistachio Gremolata

Name: Baked Rockfish Recipe with Pistachio Gremolata
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs rockfish fillets; 2 tablespoons extra virgin olive oil; Coarse kosher salt, to taste; 1/3 cup toasted pistachios; 1/4 cup fresh basil, chopped; 3 tablespoons Parmesan, grated; 1 orange or 2 tangerines, zested (2 tablespoons zest); 1 garlic clove, finely grated; 3 tablespoons extra virgin olive oil; 1/4 teaspoon ground black pepper; Coarse kosher salt, to taste

Ingredients

Units Scale

1.5 lbs rockfish fillets

2 tablespoons extra virgin olive oil

Coarse kosher salt, to taste

Pistachio Gremolata:

1/3 cup toasted pistachios

1/4 cup fresh basil, chopped

3 tablespoons Parmesan, grated

1 orange or 2 tangerines, zested (2 tablespoons zest)

1 garlic clove, finely grated

3 tablespoons extra virgin olive oil

1/4 teaspoon ground black pepper

Coarse kosher salt, to taste

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Instructions

Preheat oven to 375℉. Dry fish fillets well with paper towels. Season both sides with coarse kosher salt and a drizzle of olive oil. If you're feeling fancy, slice up oranges or tangerines (after you've zested them!) and lay in 2's on a parchment-lined baking sheet. Place seasoned fish fillets on oranges. Transfer to oven and bake until cooked through (145℉ internal temperature). Cooking time will vary based on the thickness of the fillets, but generally speaking the fish will take 10-14 minutes in the oven.
Zest orange or tangerines. Then combine zest with chopped pistachios, basil, grated garlic clove, grated parmesan, black pepper and olive oil. Stir to combine. Taste and add salt, if needed. Feel free to add a little more olive oil if you want a saucier-sauce. Set aside.
Once fillets are finished cooking, remove from oven. Use a thin fish spatula to transfer fish fillets to dinner plates. Top with pistachio basil gremolata.

Notes

Rockfish is a beautiful, flaky white fish in this recipe. If you need a substitute, similar fish types include red snapper, grouper, and sea bass. I have also used cod and found it to be a solid option.

Pistachios and basil are a match made in heaven. But feel free to substitute walnuts or pine nuts in the gremolata recipe. Fresh, soft herbs like flat leaf parsley or chives will also work in place of basil.

Prep Time: 15
Cook Time: 15
Category: Easy Recipes
Method: Bake
Cuisine: American