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
Ingredients
- 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
Instructions
- 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.
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.
Nutrition
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!
So happy you’re enjoying this one Nancy, thanks!
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!
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.
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?
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!
It was Wild Alaska rockfish!
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.
Thanks Kevin
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.
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.
I am glad you found my recipe! That sounds great over basmati rice! I am going to have to give it a try!
Just made the dish, but I used your cooking recommendation. My fish was room temperature when I started. I pre-cooked my veggies for about 12 minutes, then put it at 385 and pop the fish in for 14 min and it was deliciously flaky.
This was excellent in flavor, but definitely needed some garlic seasoning on both the asparagus and the fish. I will say that 350 degrees is not hot enough to cook the fish in 20 minutes. It is usually recommended that the oven temperature setting for baking fish is 400 degrees. The rockfish pieces that I used were not particularly thick, so since they were still raw after 20 minutes at 350, I cranked the oven up to the standard temperature of 400 degrees and cooked them for another 10 minutes. The dish turned out perfect, moist not dry, asparagus a… Read more »
Is your fish at room temperature before cooking? or was it completely thawed? If still partially frozen it may take alot longer to cook.
Maybe give it another try? If you are following the directions exactly it should turn out. Let me know how your next try goes!
Made this recipe twice now — it is just that great! I wanted something tasty, easy to make, and economical. This recipe wins on all marks — and it’s healthy too. Your Rockfish Almondine recipe is definitely part of my culinary rotation. Thank you!
I just love a tasty and EASY recipe. This one ticks the boxes too on flavor. Thanks Christine!
Love almondine and your baked version looks great. I’ve not seen rockfish in our markets but living in Florida, fresh snapper is always available so that is what I’ll probably use.
Fresh snapper would do, enjoy Karen! 🙂
Hi, Kevin- Kerry made this for us the other night and even Steve, who is not a fish lover, thought it was delicious!
Excellent! So happy you guys enjoyed this one Lois. Sorry we’ll be missing out on the next trip, but have a wonderful time. I might see you in SLC while I’m there. Kerry and I will coordinate! 😉
What a delicious dinner, Kevin! Love the almonds on here too for a nice touch of texture.
Indeed! Thanks and have a great weekend Dawn! Cheers. 🙂