Entree: United States – Alaska – Baked Alaskan Rockfish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 14 min

Total 24 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 rockfish fillets, approx. 6 oz (170 g) each, skin-on or skin-off as preferred
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 garlic cloves, minced (about 0.21 oz (6 g))
- 1 tsp (2 g) lemon zest
- 1 tbsp (4 g) fresh dill, chopped (or 1 tbsp (4 g) parsley)
- 1/2 tsp (1 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika or sweet paprika (optional)
- 2 lemon slices for each fillet (optional, for roasting)
- 1 tbsp (15 g) panko breadcrumbs (optional, for light crust)

Show original ingredient measurements

- 2 rockfish fillets, approx. 6 oz (170 g) each, skin-on or skin-off as preferred
- 2 tbsp (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 garlic cloves, minced (about 6 g)
- 1 tsp (2 g) lemon zest
- 1 tbsp (4 g) fresh dill, chopped (or 1 tbsp (4 g) parsley)
- 1/2 tsp (1 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika or sweet paprika (optional)
- 2 lemon slices for each fillet (optional, for roasting)
- 1 tbsp (15 g) panko breadcrumbs (optional, for light crust)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly oil the surface.
2. Pat rockfish fillets dry and place skin-side down on the prepared baking sheet. Season both sides with salt, pepper, and paprika if using.
3. In a small bowl, mix melted butter, olive oil, lemon juice, lemon zest, and minced garlic. Brush most of the mixture evenly over the fillets; reserve a little for serving.
4. If using, sprinkle panko lightly over the top of each fillet for a subtle crust and place 2 lemon slices atop each fillet.
5. Bake in the preheated oven for 10–14 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temperature about 145°F / 63°C).
6. Remove from oven, spoon remaining butter-lemon mixture over the fillets, sprinkle with chopped dill (or parsley), and serve immediately with additional lemon wedges.