Crunchy Lemon Herb
Baked Rockfish
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.
Ingredients:
– Rockfish, fillet @dressedbyanolive
– 1 lemon @organicocean.com
– 1 tsp mixed herbs: parsley + basil
– Red Veined Sorrel microgreens @ortalizafarms
– 1/4 tsp red clay salt @dressedbyanolive
– 1/4 tsp fresh cracked pepper
– 1/2 cup Pastene Italian seasoned breadcrumbs + the zest of one lemon added to the breadcrumbs
**Please note I feel Panko would work just as well.
– 3 Tbsp Extra Virgin Olive Oil @dressedbyanolive
– 3 eggs + 2 heaping Tbsp parmigiano cheese mixture (to soak fillet in for a few minutes before pressing into breadcrumbs)
Preparation:
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 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.
Enjoy!
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RBM Cooking: Rosa Basile-Marrello
Photos by Rosa Basile-Marrello
Thank you! ❤️
This was outstanding.