Easy Baked Black Rockfish
This tasty Pacific fish is baked with a little Mediterranean flair
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!
Notes
If using black rockfish 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 using something like salmon feel free to leave on.