ROCKFISH RECIPES OVEN RECIPES

Steps:

• Heat oven to 375°F. Grease rectangular baking dish, 13x9x2 inches.
• Mix pesto, lemon juice, carrot and leek. Place fish in dish. Spread vegetable mixture over fish.
• Cover and bake about 40 minutes or until fish flakes easily with fork.

Steps:

• Cut 4 tablespoons unsalted butter into cubes. Finely chop 1 small shallot until you have 2 tablespoons shallot. Pick and finely chop the leaves from 1/4 bunch fresh parsley until you have 2 tablespoons. Measure and have ready 2 tablespoons sherry vinegar and 1/2 teaspoon smoked paprika.
• Place 2 tablespoons all-purpose flour and 2 tablespoons cornstarch in a pie plate or shallow bowl and stir to combine. Pat 1 pound rockfish fillets dry with paper towels. Cut crosswise into 4-ounce portions if needed. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Dredge the fish in the flour mixture, patting off any excess. Place on a plate.
• Heat 1 tablespoon plus 2 teaspoons neutral oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. Carefully add the fish and cook until browned on bottom and they release easily from the pan, about 3 minutes. Flip the fish and cook until cooked through and easily flaking at the thickest part, 2 to 4 minutes. Transfer to a clean plate.
• Reduce the heat to medium. Add the butter and stir to help butter melt evenly, scraping up any bits stuck to the bottom of the pan. When the butter starts to smell nutty and turn brown, after about 30 seconds, reduce the heat to low and immediately add the shallot, smoked paprika, and a pinch of kosher salt. Cook, stirring and scraping the bottom of the pan, until the shallot softens and is fragrant, about 1 minute. Add the sherry vinegar and cook until the strong vinegar scent has cooked off, 30 seconds to 1 minute.Taste and season with more kosher salt and black pepper as needed.
• Pour the sauce over the fish, taking care to scrape the bits from the bottom of the pan. Sprinkle with the parsley.