Baked Rockfish With Lemon Parsley Butter Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.
• Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
• Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• First make the lemon and parsley butter. Grate the zest of the lemon. Chop the leaves of the parsley. Peel and finely dice the shallot, put it in a bowl, and squeeze lemon juice over to just cover. Let the shallot macerate in the juice for 10 minutes, then add the butter, lemon zest, and parsley. Season with salt and a generous amount of black pepper, and mash the butter to mix everything together.
• Preheat the oven to 425°F. Lightly oil a shallow baking dish or roasting pan, or line with parchment paper. Place the fillets in the baking dish, season with salt and pepper, and moisten lightly with olive oil. Bake the fish for 7 to 10 minutes, depending on the thickness of the fillets, until just cooked through but still moist. Serve with a spoonful of the parsley butter on top of each fillet.
• Notes
• Make the butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon). If you like anchovies, add 3 or 4 chopped salt-packed anchovy fillets to the butter.
• Season and oil the fillets and wrap in fig leaves, grape leaves, or fennel branches for added flavor and to keep them moist while baking.
• Bake a whole fish at 375°F; it will take longer than fillets. If you like, make several diagonal cuts through the flesh to the bone for faster cooking. Season the fish and stuff the cavity of the fish with fresh herbs. If you have access to large branches of fennel or other herbs, wrap the whole fish in the branches and tie them closed before baking.

Steps:

• Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine 3 tablespoons butter, sweet paprika, 1 tablespoon chopped fresh parsley, fresh lemon juice, lemon peel, salt, and ground pepper in small bowl and stir to blend. Spread seasoned butter mixture over both sides of fish fillets. Sprinkle each with additional salt and pepper. Transfer fish to prepared dish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to platter. Sprinkle with remaining 1 tablespoon chopped fresh parsley. Garnish platter with lemon wedges and serve.