I went shopping at one of my favorite stores this evening, Ellwood Thompson’s. I had been out all afternoon taking our labradoodle, Walter, to the vet and then running company errands with my boyfriend, Travis. Dinner was on our minds after our long day out. Ellwood’s had some local, sustainably caught rockfish and I decided that would be our dinner this evening. Of course, I didn’t leave without a few other lovely purchases…bone-in pork chops from Polyface Farms (that will be dinner tomorrow night), locally grown bok choy and shiitake mushrooms, locally made artisan baguette and an organic wine from Oregon.
I knew that I wanted to bake the rockrish and did a quick Google search for some inspiration. I found in-depth and easy to follow instructions on Livestrong.com and my idea for the following recipe was taken from there. I’m excited to share this recipe because it’s the first recipe on my blog which features rosemary and olive oil 🙂
Rockfish Baked with Lemon and served with Herb Buttered Bruschetta (adapted from Livestrong.com)
- A little over 1 pound fresh rockfish
- 2 tablespoons extra virgin olive oil
- 2 small lemons (or 1 large), sliced into rounds
- handful of fresh asparagus, ends trimmed
- 2 sprigs fresh rosemary
- kosher salt and fresh ground pepper
- 1/4 teaspoon red pepper flakes
- Preheat oven to 400°. On a baking sheet covered with foil place the rockfish fillets and asparagus.
- Use the ends of the lemons that can’t be used as slices and squeeze that juice over the fish and asparagus. Drizzle the EVOO over everything and sprinkle with salt and pepper. Lay the rosemary springs on top of the fish then cover the rosemary with the lemon slices. Sprinkle the fish with the red pepper flakes.
- Cover the baking sheet with another layer of foil and bake for 15 minutes. Remove foil and move asparagus around to make sure it is baking evenly. Cook for another 5 minutes uncovered.
- While the fish is baking prepare the bruschetta.
Ingredients for Bruschetta
- baguette, sliced
- cherry tomatoes sliced in half
- gorgonzola cheese
- Herb Butter: 3 tablespoons unsalted butter, 1 clove garlic minced, 1/4 teaspoon fresh chopped rosemary (I used just a bit of the butter, can be used within one week if stored in fridge)
- Slice the amount of bruschetta that your family will eat that night. Spread butter on the top, add half of a cherry tomato and lightly sprinkle with gorgonzola.
- Once fish is removed from oven re-cover the fish with the foil used during the first part of baking, turn oven up to 425 degrees and bake bruschetta for 5-8 minutes until crisp.
The recipe turned out very, very well (if I do say so myself) so I will certainly make it again!