One-Dish Rockfish Recipe - Allrecipes.com
One-Dish Rockfish Recipe
  • READY IN 40 mins

One-Dish Rockfish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2008

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 down significantly. Five cups of spinach really means five cups of spinach. The cooking dish will start to look ridiculously full, but keep adding that spinach because it reduces down to a fairly small bed once cooked. We second-guessed the amount and ended up sadly short on spinach.

 
Most Helpful Critical Review
Apr 12, 2011

Rockfish=not so good.

 
Dec 15, 2008

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 vegetable broth. I had no fresh dill, so I used 1 teaspoon of dried. I salted and peppered the fish after settling it on the spinach, then thoroughly mixed all the other spices in a small prep bowl and sprinkled on top of the fillets before covering with the onion and lemon slices. My fillets were rather thick, so I found it necessary to add about 7-8 minutes to the baking time. I suggest checking to see if the fish flake easily with a fork after 25 minutes, then adding more time if necessary. Presentation is key, so I used a slotted spatula to slide under each fillet and spinach and then onto the plate, then garnished with the cerry tomatoes. Delicious and a great presentation for a dinner when you want to impress. BTW, I had fresh rockfish caught the day before in the Chesapeake Bay so this helped with achieving a final result that was memorable!

 
Apr 02, 2008

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 don't think it made much difference. I didn't season with salt and pepper whatsoever. I tend to leave that for the table. This is a nice, simple way to prepare some fish. I think using the wine altered the taste profile a bit, so I'd likely make some other seasoning choices next time, but I liked it overall.

 
Dec 21, 2007

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 it was still too soupy.

 
Mar 22, 2010

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 the broth. I used red bell peppers instead of tomatoes, since I hate tomatoes. Loved it.

 
Dec 13, 2010

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. When I removed the foil after baking, the smell was heaven! This recipes is lots of reward for a small amount of work.

 
Feb 15, 2013

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.

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 611 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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