Baked Rockfish: Mediterranean Delight
I’m sharing my favorite preparation of whole baked rockfish
with vegetables. This recipe comes straight from the
Mediterranean. It's full of garden vegetables, lemon, olive
oil and white wine. It's simple, rustic, and healthy, all
wrapped up in one recipe. Best of all, once you learn this
recipe, you’ll be able to apply it to a variety of whole fish.
Every year So Cal rockfish season closes for two months,
January and February. Luckily those two months fly by,
then March 1st kicks off the season once again. That's the
time to get out your favorite waypoints, and start knocking
on doors. Knock, knock. Who's there? Vermilions, Bocaccio,
Chilipeppers, Cowcods? If they're hungry, they'll bite just
If you visit enough potential spots, you'll come home with
limits. Save a couple of whole rockfish for this baked recipe,
and then try this GRILLING THEM WHOLE recipe.
Whole Baked Rock Fish with Vegetables (serves 2-4)
1 whole rock fish 2-3 pounds, gutted, gilled and scaled
2 medium russet potatoes
1 large sweet potato
1 large yellow onion
3 cloves garlic
¼ cup of parsley
3 bell peppers: green, red, and yellow
3-5 tablespoons olive oil
Salt and pepper
1 cup chicken stock
3 lemons (one to marinade the fish, one to be cut into
wedges, one juiced for vegetables)
Pinch of dried oregano
1 bottle of favorite white wine (dry, not too sweet!)
Start Making Baked Rockfish
1. Preheat your oven to 375F. On the cutting board, take
the fish and make two (deep, to the bone) diagonal slits
on both sides of the fish. Place a lemon wedge into each
cut, 4 total. Salt and pepper the gut cavity. However, avoid
using salt on the skin of the fish, only use pepper (this will
ensure the skin gets crispy in the oven). Then spread olive oil and lemon on the outside of the fish. Use your hands or a brush for this. Then, refrigerate for one hour.
2. Prepare vegetables. Clean and cut russet and sweet
potatoes into ¼ inch rounds. Cut the bell peppers into
¼ inch rounds. Cut one whole onion into ¼ inch rounds.
3. Place all the vegetables into a medium size baking pan
(make sure you have a lid, if not, use tinfoil). Add 3 tablespoons of olive oil, juice of one lemon, finely diced garlic, and a pinch of dried oregano. Mix with your hands, making sure the vegetables are evenly coated. Add 1 cup of chicken stock into the pan. Cover the pan, and place vegetables in the oven for 45 minutes.
4. Remove the pan from the oven, and increase the oven
temperature to 425F. Add the whole fish on top of the
vegetables and bake for an additional 15 minutes. Remove
pan from the oven, and add about 1/3 cup of your favorite white wine, as a baste, over the fish. Place back in the oven for an additional 10 minutes.
5. Carefully remove the fish from the vegetables, keeping the
whole fish intact. Place vegetables onto a serving tray, and
place the baked rockfish on top of the vegetables. Pour any
remaining juices from the roasting pan on top of your rockfish, garnish with parsley and serve.
Need Some Kitchen Stuff?
Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but Amazon pays us a commission on your purchase. Just click on the links below to shop around and take a look. Thanks, Yanni
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