THIS POST IS SPONSORED BY THE ALASKA SEAFOOD MARKETING INSTITUTE.
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.
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.
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.
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!
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!
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.
Baked Rockfish Almondine
- 1 1/2 lbs Alaska rockfish
- 1/4 cup butter
- 1/4 cup slivered almonds
- 1/4 cup parsley chopped
- 3 lemons
- 1 lb asparagus
- 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.