Another week, another delicious recipe for the Flavor Bible Alaska Series. We could really get used to traveling and cooking up the local grub. The fishing part isn’t so bad either. This one is super simple and super quick. It’s called Easy Baked Black Rockfish but can be applied to many other species. We gave this a little Mediterranean flair and paired it with a simple salad. Feel free to take liberties with the seasoning and the sides!
We caught these guys on our full day saltwater trip because, thankfully, we were able to get our halibut limit earlier than expected. More to come on the halibut front 😉
They have a lot of different names as it seems many fish do depending on who you ask and where you’re fishing. Learn more about this species here. You’re probably hungry, so let’s get this done in a jiffy.
Preparation: Easy Baked Black Rockfish
Preheat oven to 400°F. Pat fillets dry. If skin-on, the skin can be removed easily after cooking. If you are using this exact fish you’ll want to remove the skin after cooking (easier). The skin on these fish is scaly and not edible like some other species (i.e. salmon). If you are using something like salmon feel free to leave on.
Season generously (to taste) with salt, pepper, and Za’atar. Again, feel free to switch this up if you’re going for a different flavor profile. Simplicity is often best with good quality, fresh fish.
Drizzle oil in the bottom of the baking dish. Lay about half a lemon worth of slices on the bottom along with the halved cherry tomatoes and the crushed garlic.
Lay skin side down and bake approximately 15 minutes or until fish flakes with a fork. Let rest several minutes.
Plate with lemon slices, tomatoes, and garlic. Then, spoon some of the pan remnants over the fish. This pairs great with a light summer salad and a glass of white wine!
If you liked that, try this…
- Poached Thai Coconut Curry Lingcod
- Grilled Alaskan Sockeye Salmon
- Mediterranean Striped Bass
- Peix Espasa Català (Catalan Swordfish)
- Asian Tuna Lettuce Wraps
- Miso Glazed Black Cod
Equipment: Easy Baked Black Rockfish
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Just a basic baking dish, casserole dish, whatever oven safe vessel you choose will work perfectly here. If you’re in the market here’s a basic recommendation (affiliate link):
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Easy Baked Black Rockfish
Equipment
- Baking Dish 9" x 13"
Ingredients
- 4 Black Rockfish Fillets or similar meaty fish
- Salt, Pepper, Za'atar Seasoning, to taste
- 2 – 4 tbsp. Extra Virgin Olive Oil
- 1 cup Cherry Tomatoes, Halved
- 1 Lemon, thinly sliced
- 2 cloves Garlic, smashed and torn/cut into pieces
Instructions
- Preheat oven to 400°F. Pat fillets dry. If skin-on, the skin can be removed easily after cooking (see notes). Season generously (to taste) with salt, pepper, and Za'atar.
- Drizzle oil in the bottom of the baking dish. Lay about half a lemon worth of slices on the bottom along with the halved cherry tomatoes and the crushed garlic.
- Bake approximately 15 minutes or until fish flakes with a fork. Let rest several minutes.
- Plate with lemon slices, tomatoes, garlic. Spoon some of the pan remnants over fish. Pairs great with a light summer salad!
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