Search thousands of recipes reviewed by home cooks like you.

One-Dish Rockfish

One-Dish Rockfish

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Luke

Luke

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

misserin13
74

misserin13

4/1/2008

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.

Denise Murden
55

Denise Murden

12/15/2008

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!

Seattle Dad
27

Seattle Dad

4/2/2008

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.

Similar recipes