PACIFIC ROCKFISH RECIPE RECIPES
ONE-DISH ROCKFISH RECIPE | ALLRECIPES
Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.
Provided by Luke
Categories Fish Recipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
- Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.
Nutrition Facts : Calories 233.4 calories, CarbohydrateContent 11.5 g, CholesterolContent 63.7 mg, FatContent 5.5 g, FiberContent 3.9 g, ProteinContent 35.5 g, SaturatedFatContent 2 g, SodiumContent 417.2 mg, SugarContent 1.9 g
PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC RECIPE ...
Provided by Robert Irvine : Food Network
Categories main-dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
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PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC RECIPE ...
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Reviews 3.6
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Reviews 3.6
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- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
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