One-Dish Rockfish

One-Dish Rockfish

Made  times
Luke 1

"Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal."
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40 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
  3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 59 Ratings

Most helpful positive review

This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks ...

Most helpful critical review

Rockfish=not so good.

This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks ...

This was a great recipe, but I made a few changes. I heeded the other reveiwers' suggestion that there was too much broth in this recipe and substituted 1/2 cup canned clam juice for the vegetab...

Substitution: Chardonnay for Vegetable Broth (Who has this stuff in their house anyway?) and Red Snapper for Rockfish I also sliced up the entire lemon and covered all the fillets with them. I ...

This was excellent tasting and healthy. I didn't use vegetable broth at all. Based on the other reviews of people saying it was too watery, I figured why take a chance. Came out perfect w/out th...

This is a good fish (in general)dish. The only thing I did differently was added a bit more spice. The 1/2 cup of vegatable broth is way too much. I doubled the recipe execpt for the broth and i...

What a fun dish. Easy, healty, beautiful, and most import, really tasty! I made some minor adjustments to the seasoning because I didn't have some ingredients on hand, and I did half the broth. ...

Thanks for posting this recipe. I wish I had followed it as written instead of listening to the reviewers who said it turned out soupy and didn't need the broth. About 2/3 of the way through the...

Very nice recipe, goes very well with rockfish. Substituted white wine for vegetable broth and added capers, used minced garlic to replace garlic powder, and lemon rind for lemon pepper.

Delicious. This was my first time cooking fish and it was incredible - moist, firm, flavorful. A big hit with the family. Made without broth (was plenty liquidy without adding any) and with abou...

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