Baked Rockfish Almondine

4.91 from 10 votes

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Need a quick and easy week night dinner? This sheet pan Baked Rockfish Almondine is one to add to your dinner rotation. A sauce of butter, lemon juice, slivered almonds and chopped parsley get spooned on top of the rockfish before it’s baked. It’s my spin on the traditional filet of Sole Almondine.

Baked Rockfish Almondine

I’m excited that today’s post is sponsored by my friends over at Alaska Seafood Marketing Institute. I encourage you to #AskforAlaska at the seafood counter or look for “Alaska” when choosing fish in the freezer aisle or a restaurant; it’s a guarantee you’re getting wild and sustainably caught seafood. Kevin Is Cooking has been compensated for this post. All opinions are my own.

I love seafood and this Alaska rockfish is perfect for my Baked Rockfish Almondine. This is all done on a sheet pan and bakes in 20 minutes, the same amount of time to steam your rice to serve it on. Easy, right?!

Alaska offers a wide variety of whitefish species for every taste, budget and cooking technique. Each species is harvested seasonally and is also available frozen year-round.

prep shots of Baked Rockfish Almondine

There are so many different white fish options other than filet of sole. This rockfish is a perfect example, and the freshness shines through with this simple and delicious sauce comprised of butter, lemon juice, slivered almonds and chopped parsley.

What is Rockfish?

Rockfish has a tender, meaty, texture, is mild in flavor and is great with different rubs, marinades and sauces. Other Alaska whitefish options are halibut, sablefish, cod, pollock and of course sole or flounder as it’s often times named.

Baked Rockfish Almondine

I simply line a baking sheet with parchment paper, scatter some cleaned and trimmed asparagus and lemon slices on top.

The seasoned rockfish gets laid on top. I melt some butter in a sauté pan, add the lemon juice, slivered almonds and chopped parsley. Cook for 3-4 minutes and get the rice steaming.

The sauce is poured over each piece of rockfish and in the oven it goes to bake for 10 minutes covered and 10 minutes uncovered. That’s it!

overhead photo of Baked Rockfish Almondine

A scoop of the steamed rice goes down on a plate, the golden brown butter glazed rockfish goes on top and the lemons and asparagus, or any other vegetable you prefer, is served alongside it.

A simply delicious, healthy seafood dinner in under 30 minutes with minimal clean up. Can’t beat that. Enjoy!

Baked Rockfish Almondine

Thanks again to Alaska Seafood Marketing Institute for sponsoring today’s post and thank you for supporting the companies that continue to make Kevin Is Cooking possible.

A close up of a plate of baked rockfish Almondine

Baked Rockfish Almondine

4.91 from 10 votes
This quick sheet pan Baked Rockfish Almondine has a sauce of butter, lemon juice, almonds and parsley spooned on top before it's baked. Easy and so good!
Servings: 2
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes



  • Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Start to steam your rice of choice.
  • Trim the tougher ends of the asparagus off and discard. Spread the asparagus evenly on top of the parchment paper. Slice 2 of the lemons and spread evenly on top of the asparagus. Set aside.
  • Rinse the Alaska rockfish and pat dry with a paper towel. Season both sides with kosher salt and fresh ground black pepper. Lay the Alaska rockfish evenly across the lemon slices.
  • In a small sauté pan melt the butter. Add the almonds, juice from remaining lemon and parsley. Sauté for 3-4 minutes. Carefully spoon over each Alaska rockfish filet.
  • Cover with aluminum foil and bake in the oven for 10 minutes, then uncover and bake another 10 minutes or until fish flakes easily with a fork.
  • Serve over steamed rice along with the cooked asparagus and lemon.


Calories: 683kcal | Carbohydrates: 27g | Protein: 73g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 446mg | Potassium: 2142mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3142IU | Vitamin C: 109mg | Calcium: 198mg | Iron: 8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, French, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!



Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Where does your estimate of 27 g carbs in the dish comes from? I love your recipe and my wife is on keto. We have calculated the by individual items and your are way off unless I am missing something.

    1. The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I’d love to see your numbers and why it might be off. Some people see this is for 4 people, but I think it is suited towards 2-3 myself. It is up to you how much per person.

  2. 5 stars
    This recipe is a staple in our house. So very, very tasty. We make it per the recipe, but many times swap out the asparagus for zucchini: 2 medium zucchini, slice off the ends and then quarter into long spears. Place skin side down on parchment. Sprinkle with salt, garlic powder & dill. Then follow the rest of Kevin’s recipe. Zucchini cooks perfectly, with a very slight crunch but not mushy. Yum!

  3. Looking forward to trying this, but wondering if there’s a mistake in the recipe? It says to use one and a half pounds of fish for two servings? Seems like a lot. Just wondering if this is actually 4 servings. I want to make sure I use the correct proportions for the sauce. Thanks!

    1. The two of us had no problem eating this (2 filets each), and I feel 4 would be too small a portion. The sauce was fantastic spoon over fish and rice.

  4. 5 stars
    Although very tasty, the rockfish itself was not tender or flaky at all. It was thoroughly thawed and I followed your directions exactly. Any advice for the next time?

    1. Maybe you could ask your butcher where you purchased the rock fish? I’ve never had any issues like that Bonnie. Maybe depending on the thickness more time baking it? Let me know!

      1. I wish I had an answer for you on this one. My only suggestion would be a little more time cooking. Undercooked fish resists flaking and is typically translucent. If your fish is undercooked, just continue cooking it until it’s done. Remember though, fish cooks fast, so check it often.

      2. I know this was 9 months ago but you NEVER want to cook fish until it’s done. Ever! You always slightly undercook any light such as fish or shellfish because the tender texture of the fish continues to cook after you remove it from the heat. If you wait until it’s done, by the time you plate it, you will have fish that is dry and overcooked. Whether it is lobster or rockfish, you don’t want dry tough meat.

  5. 5 stars
    What a find! A fabulous dish. Beautiful presentation, easy to make, great texture and flavor. Made over bok choy added fresh garlic and a dash of cayenne. Served over brown basmati rice. Lovely and easy. This is a winner.

    1. I am glad you found my recipe! That sounds great over basmati rice! I am going to have to give it a try!