"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." — Luke
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2 (6 ounce) fillets
cherry tomatoes, halved
minced fresh dill
salt and ground black pepper to taste
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.
Rockfish=not so good.
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!
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.
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.
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.
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.
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 baking process I checked on the fish only to discover that the spinach was laying in a dry mat at the bottom of the dish. I added some broth at that time and rescued the meal but it would have been better if the broth had been in there to begin with.
I used fresh baby spinach and I'm wondering if the reviewers who said it was soupy used frozen spinach?
Anyway I will make it again but with the broth this time. :-) The only thing I changed was to use thyme instead of dill.
I served it with rice pilaf and it was quite yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 49
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