Baked Rockfish Almondine
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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
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.
Nutrition
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.
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 crisp and bright green.
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. 🙂
Hey Kevin! Ditto what Marissa said!! Simple, but so elegant! I’ve not seen rockfish here but I know I can get wild caught Alaskan cod and halibut. Asparagus season will be here soon and I look forward to making this!
Excellent, thanks for giving it a try. It works beautifully on any whitefish. Thanks Dorothy!
This is such a beautiful meal, Kevin! Sheet pan dinners like this are such gems and this one is easy enough for a weeknight, but elegant enough for a dinner party!!
I just love this one myself, thanks Marissa. I like taking traditional recipes and swapping the main out with something similar. This works!