Pan Roasted Baked Fish
There's a big difference between baked fish and pan
roasted baked fish. It's all about skin. Do you want your skin
nice and crispy, or you don't plan on eating the skin at
all. If you don't care about the skin and plan to pull it
off and throw it out, then baking a fish is fine. However,
if you want a nice crispy skin, even with a coating on it,
you have to learn how to pan roast your fish. Believe it
or not, I love to pan roast whole rockfish. They're the
perfect fish for the job.
Whenever I catch rockfish, there's always a few fish that
are on the smaller side, around a pound or so. One of
my favorite things to do is fry these little fish in a skillet,
and finish them in the oven. That’s called pan roasting.
The result is golden crunchy skin on the outside, and
juicy tender meat bursting with flavor on the inside.
It’s almost impossible to overcook whole fish because
the bones are constantly giving off moisture during the
cooking process. Pan roasting a whole fish is easy, and
quick. Once you master the process, you can apply it
to all types of fish.
Have you ever tried grilling whole rockfish? Here's an
easy way to learn how, GRILLED WHITEFISH.
Pan Roasted Rockfish (serves 2-4)
(Use a cast iron skillet that will fit inside your oven)
2 rockfish 1-1 ½ lbs each
1 lemon cut into halves
1 cup all purpose flour
1 cup cornmeal
Preparing & Making Pan Roasted Baked Fish
1. Prepare the fish by gutting, removing the gills, scaling
and cleaning. Cut a diagonal slit on each side of the fish
just behind its head, exposing the backbone.
2. Preheat the oven to 400F.
3. Create the coating for the fish by mixing equal parts
of general all purpose flour and coarse corn meal.
Season with salt and pepper; mix thoroughly.
4. Heat 2-3 tablespoons of oil in a frying pan to 370F (or
to its smoking point).
5. Dredge the fish in the coating on both sides. Then dredge
the lemon halves, set aside.
6. Place the fish and lemon halves in the hot cast iron
skillet. Cook both sides of the fish until a golden brown
color is achieved.
7. Drop the oven temperature to 350F. Place the skillet
in the oven for no more than 10 minutes. Squeeze lemon
juice on fish and serve.
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Porcelain Ramekin Pinch Bowls 6-ea
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag
➤ Whisk set, 12",10", 8.5"
➤ Orange Citrus Juicer/Squeezer
➤ 12-inch Chef's Knife
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ 13"x9" Bakeware Dredging Pan
➤ 19-Piece Measuring Cups
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99
➤ GoPro HERO4 Black $199.00