Baked Rockfish Recipe
A flaky, lemon-butter baked rockfish recipe that's perfect for weeknight dinners. Served with seasonal roasted vegetables, it's healthy, satisfying, and done in under 30 minutes.
Yield: 4 servings
Calories: 470kcal
Equipment
- Baking Sheet
- Mixing Bowl
- Whisk
- Parchment Paper
Materials
Main Ingredients
- 1.5 pounds rockfish fillets thawed if frozen
- 0.25 cup olive oil extra virgin
- 2 oz unsalted butter melted
- 1 whole lemon zest and juice
- 1 tablespoon minced garlic
- 1 tablespoon fresh dill or 1 tsp dried
- 1 teaspoon Creole seasoning or Old Bay or Italian seasoning
- 0.5 teaspoon red pepper flakes optional
- 1 teaspoon seasoned salt
- 0.5 teaspoon black pepper freshly ground if possible
Vegetables
- 1 pound cherry tomatoes
- 0.5 pound asparagus trimmed
- 1 large red onion sliced
- 0.5 red bell pepper sliced
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, melted butter, lemon juice and zest, garlic, dill, seasoning, pepper flakes, seasoned salt, and black pepper.
- Toss cherry tomatoes, asparagus, red onion, and bell pepper in half the sauce and spread on one half of the baking sheet.
- Pat rockfish fillets dry, brush with remaining sauce, and place on the other half of the sheet pan. Optionally top with lemon slices.
- Bake for 15–18 minutes until fish flakes easily. Then broil for 2–3 minutes to slightly crisp the top and blister the tomatoes.
Notes
You can swap rockfish with cod, halibut, or haddock. Try adding a breadcrumb-Parmesan crust before baking for a crispy finish.