Peter's Black Rockfish (Black Bass) with Sun-dried Tomato Pesto

Peter's Black Rockfish (Black Bass) with Sun-dried Tomato Pesto

Summer Bounty

Peter's Black Rockfish (Black Bass) with Sun-dried Tomato Pesto | Sitka Salmon Shares

Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Serves: 4


  • For the Black Rockfish:
  • 2 (8-ounce) black rockfish (black bass) fillets
  • 1½ tablespoons Old Bay Seasoning
  • 2 teaspoons salt
  • 6 ounces basil
  • 3 ounces cilantro
  • 2 cloves garlic
  • ⅛ cup Parmesan
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 4 ounces sun-dried tomatoes
  • 1 whole jalapeño, diced
  • 1 teaspoon anchovy paste
  • 2 teaspoons tomato paste
  • For the Roasted Red Pepper Zoodles:
  • 2 whole zucchinis, spiralized
  • 1 whole yellow squash, spiralized
  • 2 whole red peppers
  • 1 pint grape tomatoes
  • ½ whole yellow onion, diced
  • 1 whole shallot, diced
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons Italian seasoning
  • 1 tablespoon olive oil
  • 2 bunches fresh basil


Char the Red Peppers

Roast the red peppers on an open flame on your stovetop. (You can do in the oven too.) Once the red peppers are charred, place in a paper bag and seal for 20 minutes. Then remove the charred skin and seeds from the red peppers.

Blend the Pesto

Combine the basil, cilantro, garlic, parmesan, olive oil, lemon juice, sun-dried tomatoes, jalapeño, anchovy paste, and tomato paste in a blender. Blend into a paste. Set aside.

Bake the Black Rockfish

Spice the black rockfish with the Old Bay and salt. Place on a baking tray and put in a 325 degree oven for 12-14 minutes.

Finish the Zoodles

Heat the oil in a skillet on medium heat. Add in the tomatoes, shallots and onions with the spices and cook until the onions are softened and the tomatoes begin to blister.

Add all the veggies to a blender and blend into a puree. Return to the skillet and simmer for 5 minutes.

Finish by adding the zoodles to the sauce and cook for 2 minutes.


To serve, top the black rockfish with as much pesto as you like and serve with the zoodles.

This recipe also tastes great with other whitefish like rockfish, lingcod, halibut, and yelloweye.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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