If you are considering trying rockfish for the first time, chances are good that you already have. While rockfish is the general name for this large species of fish, you may recognize and already enjoy red snapper or black bass, two of its more common varieties. Whichever variety you choose, baking is a common way to cook rockfish, and whether you use it inside, outside or on the side, lemon is a tasty addition to all varieties of baked rockfish.
Bake in a Little Lemon Flavor
Cut the lemons into quarters and squeeze them over a small bowl until you get about 2 tbsp. fresh lemon juice.
Add the olive oil and stir to mix the ingredients.
Arrange up to 1 ½ lbs. rockfish fillets in a baking dish, using tongs to place them into the dish.
Sprinkle on the seasonings of your choice, such as parsley or a mixture of Italian seasonings, or, for variety and extra flavor, slivered almonds.
Drizzle the oil and lemon mixture over the fish and then sprinkle on up to 1 tsp. of black pepper, depending on your preference. Cover the baking pan with aluminum foil.
Set your oven to 350 degrees Fahrenheit and, when it is hot, add the baking pan.
Bake the fillets for 10 minutes, then remove the aluminum foil cover and bake an additional 10 minutes. Use a fork to pick at the meat and test for flakiness. The fish will flake easily when done.
Remove the rockfish from the oven and use tongs to transfer the fillets to a serving platter.
Bake in Full Lemon Flavor
Slice a fresh lemon into eight pieces.
Combine the seasonings of your choice in a small bowl. Because this dish will have a strong lemon flavor, use seasonings that will not get “lost” in the lemon flavor. Consider black pepper, paprika and, if you like extra spice, cayenne pepper.
Spray a baking sheet with vegetable oil spray.
Set the lemon slices in pairs on the baking sheet and, using tongs, set one fish fillet on top of each pair of lemon slices. Sprinkle the seasonings over the fish.
Preheat your oven to 425 degrees Fahrenheit and bake the fish, uncovered, for about 13 minutes. Use a fork to pick at the meat and test for flakiness. The fish will flake easily when done.
Remove the pan from the oven with tongs and transfer to a serving platter.
Things You'll Need
1 to 2 lemons
1/4 cup olive oil
1 1/2 lbs. rockfish fillets
1/4 cup minced parsley
¼ cup Italian seasoning
1/2 cup slivered almonds
1 tsp. black pepper
1 fresh lemon
1/4 tsp. paprika
1/4 tsp. black pepper
¼. tsp. cayenne pepper
4 red snapper fillets
2 tbsp. low-fat margarine, softened
1 1/2 tsp. rosemary, thyme, basil, or parsley
1 tsp. grated lemon rind
Prepare an optional lemon herb butter by combining softened low-fat margarine, lemon peel and an herb seasoning or combination of herb seasonings of your choice, such as rosemary, thyme, basil, or parsley, in a small bowl. Top each fish fillet with 1 tsp. lemon-herb butter or serve it as a side choice.