Our Communications & Community Director Mandy Marcum created this recipe, one of the easiest and most delicious preparations for rockfish. Steaming it in parchment is a great way to be confident about having moist fish and locking in delicate vegetable and herb flavors. The herbs and vegetables are variable, feel free to mix up the combinations!
Ingredients
- 1 fennel bulb, sliced
- 2-4 tablespoons butter
- 1 pound rockfish fillet
- Salt and pepper
- Favorite fresh or dried herbs (e.g. lemongrass, garlic powder, basil)
Directions
Prepare Papillote
Cut fillets into individual portions and pat dry with paper towel.
Tear 12-inch piece of parchment for each fillet of fish, and place fish in the center of each piece.
Evenly divide fennel slices on top of each fillet. Set one tablespoon butter on top of the sliced fennel. Sprinkle with salt, pepper and lemongrass seasonings (or your favorite herb mix).
Fold & Bake Packets
Fold parchment paper up from both sides to cover the fish. Fold the remaining two sides and tuck under, to create a packet.
Bake at 350°F for 15-20 minutes, until packets puff slightly and fish is no longer translucent.
Folding Guide
More Tips for Using The Fish In Your Share
Vida's Rockfish Taco Spice Rub
Sitka fisherman Jeff Farvour combines 1 part salt, 2 parts smoked paprika, 2 parts cumin, and an (optional) sprinkle of chipotle powder to make this taco spice rub, perfect for rockfish tacos. Coat all sides of the fish, and sauté in butter for 1 minute on each side. Serve on tortillas with your favorite toppings. Jeff’s favorites are sour cream, kimchi and cilantro.
Fisherman Joe Daniels Butter and Olive Oil Poached Whitefish
Ingredients:
- 1 tablespoons butter
- 3 cloves garlic, crushed
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 3 (6-ounce) pieces whitefish
- 1½ - 2 cups olive oil, enough to cover fish
- Lemon wedges
- Salt and pepper, to taste
Preheat oven to 250°F. Melt butter in deep cast iron skillet or other oven-safe pan, over medium low heat. Add garlic, thyme, and oregano. Sauté until fragrant, about 3-4 minutes. Liberally season fish with salt and pepper, and place in heated skillet. Cover fish with olive oil.
Transfer skillet into oven and bake for 30 minutes, or until thoroughly cooked. Keep oven low enough so fish doesn’t fry. Remove fish from oil, and season with salt and a lemon wedge. Serve with rice, warm bread, or fresh greens.
Know Your Cook
- Mandy Marcum -
