Rockfish has a flavor that can be described as nutty, sweet, and delicate. If you enjoy white fish that holds up well to grilling, baking, and pan-frying, you’ll want to give rockfish a try. From Caribbean rockfish to oven-fried rockfish, we’ve collected 8 delicious rockfish recipes for you to make at home.
Best Rockfish Recipes
A whole baked rockfish makes for an impressive presentation. Serve it with fried rice and your favorite steamed green veggie.
Your family will love the crispy coating of this pan fried rockfish. It’s on the dinner table in just 19 minutes, making it an ideal choice for busy weeknights.
The delicious lemon caper sauce served with the tender rockfish is the perfect balance of tart and savory. Serve it with roasted potatoes and asparagus for a delightful meal.
Panko breadcrumbs create an irresistible crunch on these oven baked rockfish fillets. You’ll only need a handful of basic ingredients and they bake up perfectly every time.
Enjoy a taste of the Caribbean with this delicious dish. The rockfish is flavored with jerk seasoning and is grilled alongside fresh pineapple and bell pepper. Serve it with steamed rice and grilled veggies!
The rockfish in this recipe is perfectly seasoned with lemon juice, butter, garlic, and fresh basil. Serve it alongside grilled potatoes and corn on the cob.
The rockfish in this Mediterranean-style dish is baked in a flavorful tomato-based sauce. It’s ready to enjoy in just 35 minutes and would be delicious served with steamed rice.
Fresh herbs add delicious flavor to this simple rockfish dish. It takes just 8 minutes to pan fry, making it perfect for busy weeknights!
What Does Rockfish Taste Like?
Rockfish can be described as sweet, nutty, and mild. It’s a medium-firm fish that holds up well to baking, frying, and grilling.
Baked Rockfish Recipe
- 1 whole Rockfish
- 2 tablespoons olive oil divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme finely chopped
- ¼ teaspoon paprika
- salt and pepper to taste
- Preheat the oven to 425°F. Place the rack at the top third of the oven and line a baking sheet with foil.
- Prep the fish. If it isn’t already gutted and cleaned, use a fish scaler or the back of a knife to remove the scales of the fish. To do this, place the scaler on the fish and rub it in the opposite direction of the scales. Rinse the fish well and then pat it dry with paper towels.
- Season the fish. Place the fish on the foil-lined baking sheet. Drizzle about 1 tablespoon of the oil on the fish and gently rub it in. Generously add salt and pepper and repeat the process on the other side. Add salt and pepper to the cavity as well.
- Score the fish if desired. Use the tip of a very sharp knife to cut three slits, about two inches apart, diagonally across the top of the fish. Only cut through the skin, not the flesh of the fish.
- Add the lemon and herbs. In a small bowl, mix the lemon juice with the thyme, paprika, and the remaining tablespoon of oil. Drizzle the mixture over the top of the fish.
- Bake the fish. Place the fish in the preheated oven and bake just until it’s cooked through, or about 15 minutes. Use an instant-read thermometer to check the internal temperature of the fish. It should reach about 140°F before removing it from the oven. If you don’t have an instant-read thermometer, insert a fork or a sharp knife into the thickest part of the fish. If it easily flakes and is opaque in color, it should be ready to serve.
- Broil the fish if necessary. For crispier skin, remove the fish from the oven and adjust the rack so the fish sits a couple of inches below the element. Set the oven to broil and place the fish on the oven rack. Broil until the skin is crisp, sizzling, and golden brown. Watch it carefully to ensure it doesn’t burn.
- Remove from the oven and enjoy with your favorite sides.