Baked Rockfish Recipe with Lemon
This Rockfish recipe is easy to prepare, incredibly delicious with just a few simple fresh ingredients, and the presentation is stunning!* Please see Notes for cooking fillets! *
Servings: 4
Calories: 372kcal
Ingredients
- 1 whole (approximately 3 pound) Rockfish (I used Vermilion)
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon sweet paprika
- kosher salt and freshly ground black pepper
- lemon slices and thyme sprigs for garnish
Instructions
- Preheat the oven and prep the pan. Preheat the oven to 425°F, adjust a rack to the top third of the oven, and line a sheet pan with foil or parchment paper.
- Prep the fish. Your fish should already be gutted and cleaned. If it's not already scaled, use a fish scaler brush or the back of a knife by rubbing it in the opposite direction of the scales. This might be a bit messy, as the scales tend to “pop” off, but it’s quite easy. Rinse the fish and then pat it dry with paper towels.
- Season the fish. Place the fish on the foil-lined sheet pan. Drizzle about 1 tablespoon of the oil on the fish and gently rub it in. Generously sprinkle with salt and pepper. Carefully turn the fish over and repeat this process. Then season the inside cavity with salt and pepper.
- Score the fish if desired. Use the tip of a very sharp knife to cut three slits, about two inches apart, diagonally across the top of the fish. The slits should only cut through the skin — try not to cut into the flesh. (Scoring makes the presentation more interesting and enables the skin to become crispier. However, sometimes leaving the skin intact keeps in more moisture because there’s a little layer of fat that’s just beneath the skin. I think you get the best of both, if you just cut a few slits.)
- Add the lemon and herbs. In a small bowl, mix the lemon juice with the remaining tablespoon of oil, thyme and paprika. Drizzle this all over the top of the fish.
- Bake the fish. Place the sheet pan in the preheated 425°F oven and bake just until the fish is cooked through, about 15 minutes. (You can test this by checking the internal temperature, which should be about 140°F, and/or use a sharp knife or fork to peek into the flesh near the center.) The flesh should flake easily and be opaque. If it’s slightly translucent near the center, that’s okay.(See Recipe Notes below for instructions for Baked Rockfish Fillets.)
- Broil the fish if necessary. If the skin doesn't become crisp and golden by the time it’s cooked, remove it from the oven, turn on the broiler and adjust a rack so the fish will be a couple of inches below it. Place the fish beneath the broiler just until it’s golden brown and sizzling. Watch it carefully as it could just take seconds.
- Serve! Serve the finished fish immediately.
Notes
To bake rockfish fillets instead of a whole fish: Fillets can be skinned or not. Place them on a foil- or parchment-lined sheet pan (skin side down, if it’s on), drizzle with the lemon-herb mixture, and season with salt and pepper. Bake at 375°F for about 7 minutes, maybe less. You can also pan-sear the fillets in a very hot, large nonstick skillet.
Choosing the fish: Look for bright, shiny skin, firm flesh and a fresh aroma. I used Vermilion Rockfish, but any variety works. Your fishmonger can gut and clean it for you.
Handle with care: Rockfish have sharp bony plates on their heads and bodies, and heavy spines on their fins.
Keep the tail from burning: Wrap the tail and fins in foil about halfway through baking.
Herb swaps: Use about 1 teaspoon dried thyme in place of the fresh. Basil, oregano, parsley or dill are also lovely. If you use rosemary, use about a teaspoon less, since a little goes a long way.
Paprika: Use sweet (“regular”) paprika. Smoked and hot paprika overpower the lemon.
Lemons: I use Meyer lemons when I can find them. They’re a touch sweeter, less tart, and very juicy.
Other fish: Red snapper and tilapia work well too. Halibut has a similar flavor and texture, but use fillets, since whole halibut are gigantic.
Variation: Sprinkle a small handful of capers over the fish along with the salt and pepper, just before it goes in the oven.
Make ahead and leftovers: This is best right out of the oven, so I don’t recommend making it ahead. Leftover fish is great in fish stew, or mixed with a little mayonnaise, chopped onion and pickle relish for a sandwich, like tuna salad.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 372kcal | Carbohydrates: 1g | Protein: 50g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 227mg | Sodium: 196mg | Potassium: 747mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg