Baked Rockfish Recipe
This baked rockfish recipe comes together in one skillet with lemony pesto, sweet leeks, and tender carrots. It’s a simple, veggie-packed meal that’s easy to prepare, full of fresh flavor, and perfect for a weeknight dinner.
Servings: 4 people
Calories: 688kcal
Cost: $15
Equipment
- 12" cast iron skillet
Ingredients
- 1 cup pesto
- 3 tablespoon lemon juice
- 1 cup carrots diced
- 2 leeks medium, diced
- 2 rockfish filets drawn
Instructions
- Preheat oven to 375°F.
- Mix together all ingredients except for rockfish.
- Add rockfish in a 12" Cast iron skillet.
- Spread mixture over rockfish filets.
- Cover with aluminum foil and bake for 35-40 minutes.
- It is done when the fish is flaky.
Notes
- Let the fish rest at room temperature before baking to ensure even cooking and prevent it from drying out.
- Cover the skillet tightly with foil while baking to lock in moisture and help the fish turn out tender and flaky.
- Leftovers can be refrigerated or frozen, then gently reheated with a splash of lemon juice to revive the flavors without drying out the fish.
Nutrition
Calories: 688kcal | Carbohydrates: 15g | Protein: 87g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 944mg | Potassium: 1931mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7406IU | Vitamin C: 12mg | Calcium: 200mg | Iron: 3mg
