Baked Rockfish: Mediterranean Delight

April 6, 2015

 

 

Baked Rockfish

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

about anything.

 

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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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Maggi Chicken Stock (dry) No MSG 16-oz $4.67

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➤ Kirkland Organic Extra Virgin Olive Oil 2L $23.60

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➤ Casserole Pan Prima 18/10 Stainless Steel  $69.43

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➤ 12" Culinary Chef's Knife $19.95

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➤ Ex-Large Bamboo Cutting Board 18"x14" $24.95

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PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video $1049.99 

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➤ GoPro HERO4 Black $199.00 

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Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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