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Peter's Black Rockfish with Sun-dried Tomato Pesto

Summer Bounty

Peter's Black Rockfish with Sun-dried Tomato Pesto

Printable Version

Prep time: 10 min  |  Total time: 45 min
Serves: 4

Peter Block

Peter Block

Peter Block is a prolific recipe developer and the mastermind behind Feed Your Soul Too, a food blog that focuses on accessible and healthy recipes for the home cook. Peter is a long time friend of Sitka Salmon Shares; he’s been a member since 2017, and his Cast-Iron Skillet Salmon Vesuvio was a hit with our members when we featured it in our 2018 recipe cards. He's now sharing his summer-inspired Sun-dried Tomato Pesto Black Rockfish with Roasted Red Pepper Zoodles recipe, which we think is the perfect dish to kick-off the summer months.


  • For the Black Rockfish:
  • 2 (8 oz) black rockfish (black bass) fillets
  • 1 ½ Tbsp Old Bay Seasoning
  • 2 tsp salt
  • 6 oz basil
  • 3 oz cilantro
  • 2 cloves garlic
  • ⅛ c Parmesan
  • 1 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 4 oz sun-dried tomatoes
  • 1 whole jalapeño, diced
  • 1 tsp anchovy paste
  • 2 tsp tomato paste
  • For the Roasted Red Pepper Zoodles:
  • 2 whole zucchinis, spiralized
  • 1 whole yellow squash, spiralized
  • 2 whole red peppers
  • 1 pt grape tomatoes
  • ½ whole yellow onion, diced
  • 1 whole shallot, diced
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp Italian seasoning
  • 1 Tbsp 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.