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Rockfish ©Diane Eblin
Father’s Day dinner might look like it was hard to make, but it’s the easiest way to cook fish. When you make this you have to make sure you show off your fish when it comes out of the oven so those eating will think you worked really hard and will be impressed. Another great thing about this dish is the clean up. If you cover your pan with foil all you need to do is throw it out and clean up is done. The prep time for you will be shortened if you have your fish monger take the head and tail off and the scales off too. Make sure you take home the head and tail so you can make some great fish stock. Put them into a pot of water, add in some sprigs of thyme and parsley and let it simmer for 30 minutes to an hour.
Ingredients:
Whole fish, tail, head and scales removed
1/2 lemon sliced
5 sprigs of fresh thyme
3 sprigs of parsley
Salt & Pepper
Directions:
Pre-heat oven to 400 degrees Fahrenheit. Cover your cookie sheet with foil and curl up the edges so the liquid does not escape.
Place the herbs and citrus into the fish and place into oven. Bake 20-30 minutes. When the fish flakes it’s done. Take it out of oven and using two forks pull out the center bone. The fish should open so you have the two fillets showing. You can cut it in half and serve it or take it out of the skin to serve.
It’s just that easy. So head to your fish store and find out what’s the fresh catch of the day. Cook it up tonight. It would be great if you take a photo of your fish and send it to me. I’ll be happy to post them here.
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Rockfish! Oh my gosh, I love rockfish! We used to catch a lot of rockfish when my parents had a place on the Bay. Stuff it with some crabmeat and I’m over the moon!
What a beautiful presentation, Diane. Bet Dad liked that!
Shirley
Please check out our sustainable seafood guide, and perhaps you would consider a more sustainable culinary alternative to rockfish?
http://www.seachoice.org/profile/result?name=rockfish
Hi Diane! Your fish looks beautiful. I must say that I infrequently cook fish only because I insist on buying fish, bringing it home, and cooking it that day. It slips my mind when planning our weekly menus. It is so simple and oh-so-good.
That looks gorgeous! You always prepare such interesting food.
Alisa- thank you so much for that compliment. I’m so lucky I get to cook and share.
Amy- I guess if you always go shopping on Tuesdays then plan for fish on Tuesday and grab some while you’re there. I often get what’s the freshest and what’s on sale and freeze it. That way I get the good price and I can use it when I’m ready. I let it thaw overnight in the refrigerator. Works great.
Taina- Thanks for the info. We do get a lot of rockfish where I live because it’s a local fish. It’s a good thing to check on where your fish stands in the world. Mark Bittman just wrote a good article about that very topic a week or so ago. You can find it at New York Times.
Shirley, I got lazy and served the crab cakes on the side. They do make a great combo. Scott loved his dinner and dessert! Hope your family had a great time too.
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