If you haven’t had rockfish yet, stop right this minute and write it on your grocery list! No exaggeration. It is so good, buttery and rich, budget-friendly, and easy to cook.
Rockfish, also known as “Red Snapper of the North,” is a mild-flavored, flaky fish.
- Rockfish fillet
- 1 lemon
- 1 tsp. mixed herbs: parsley + basil
- Red Veined Sorrel microgreens
- 1/4 tsp. red clay salt
- 1/4 tsp. fresh cracked pepper
- 1/2 cup Pastene Italian seasoned breadcrumbs or Panko
- zest of one lemon added to the breadcrumbs
- 3 Tbsp. Extra Virgin Olive Oil
- 3 eggs
- 2 heaping Tbsp. parmigiano cheese mixture
- Preheat oven to 425 degrees F.
- Drizzle olive oil in breadcrumbs and zest of one lemon, and the mixed herbs.
- Toss with a fork until crumbs are well moistened.
- Season fish with red clay salt and fresh cracked black pepper.
- Bathe fillet in egg and parmigiano mixture.
- Whisk well and let fillet bathe for a few minutes.
- Press the fish into the crumb mixture until evenly coated.
- Place the fillet on a parchment paper on baking sheet.
- Sprinkle the remaining crumbs over the fillets to form a thick crust.
- Bake for 25 minutes.
- Broil for 2-3 additional minutes until the topping is crisp and browned and the fish is cooked through.
- Top fillet with red veined sorrel microgreens.
This recipe is created and used with permission by Rosa Basile-Marrello.