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Description
Includes: (3) lbs. Frozen Rockfish Fillets
Our wild-caught Chesapeake Bay rockfish fillets are known for their mild, sweet flavor and firm, flaky texture. The flesh is white with a slightly translucent appearance when raw and becomes tender and opaque when cooked. With a versatile nature, rockfish can be sautéed, baked, grilled, or fried, making it suitable for a variety of dishes. The mild taste pairs well with many seasonings, from simple lemon and herbs to bolder marinades, making it an excellent choice for both casual and gourmet meals. Rockfish is a healthy, lean option, rich in protein and low in fat.
Our wild-caught Chesapeake Bay rockfish fillets are known for their mild, sweet flavor and firm, flaky texture. The flesh is white with a slightly translucent appearance when raw and becomes tender and opaque when cooked. With a versatile nature, rockfish can be sautéed, baked, grilled, or fried, making it suitable for a variety of dishes. The mild taste pairs well with many seasonings, from simple lemon and herbs to bolder marinades, making it an excellent choice for both casual and gourmet meals. Rockfish is a healthy, lean option, rich in protein and low in fat.
Flash frozen to preserve freshness, flavor and nutrients.
Rockfish Fillets (3 lbs.) Recipes
Rockfish with Roasted Potatoes and Vegetables
Ingredients:
- 3 pounds rockfish fillets (about 6 fillets, 6-8 ounces each)
- 2 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil (for potatoes)
- 2 tablespoons olive oil (for fish)
- Salt and black pepper to taste
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons dried thyme
- 2 lemons, sliced
- 2 red bell peppers, sliced
- 2 zucchinis, sliced
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven:
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them.
Prepare the potatoes and vegetables:
In a large bowl, toss the baby potatoes, red bell peppers, zucchinis, and onions with 2 tablespoons of olive oil, garlic powder, paprika, thyme, salt, and black pepper. Spread them out evenly on the two baking sheets.
Roast the potatoes and vegetables:
Place the baking sheets in the oven and roast the vegetables and potatoes for about 25-30 minutes, or until they start to soften and become golden brown.
Prepare the rockfish:
While the vegetables are roasting, season the rockfish fillets with salt, black pepper, and a drizzle of olive oil. Sprinkle with extra garlic powder, paprika, and thyme if desired. Top each fillet with a few lemon slices.
Add the fish to the oven:
After the potatoes and vegetables have roasted for 25-30 minutes, make space on the baking sheets and place the seasoned rockfish fillets on the sheets, arranging them alongside the vegetables. Add additional lemon slices on top of the fillets.
Continue roasting:
Return the baking sheets to the oven and roast for an additional 12-15 minutes, or until the rockfish flakes easily with a fork and the vegetables are tender.
Serve:
Once cooked, remove from the oven and transfer the rockfish fillets to plates. Garnish with fresh parsley and serve with the roasted potatoes and vegetables.