Recipe courtesy of Beth Rhoads of Fireweed Dinners
Ingredients
- 2 pounds rockfish
- Juice of ¾ lemon
- 1 teaspoon salt
- Fresh black pepper
- 6 tablespoons olive oil
CHIMICHURRI SAUCE
- ¾ packed cup parsley
- ¾ packed cup cilantro
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 3 cloves garlic, grated
- 2 rounded teaspoons oregano
- ¾ teaspoon salt
- ¾ teaspoon red pepper flakes
- Rounded ¼ cup minced red onion
Instructions
Portion rockfish into 6 pieces. If pieces are thicker than 1 inch, slice in half horizontally to attain a thickness of about ½ inch. Place in a large casserole dish. Drizzle with lemon juice, then sprinkle with salt. Add black pepper to taste. Marinate under refrigeration for at least 30 minutes, or up to 2 hours.
Meanwhile, make the chimichurri sauce. Combine parsley through red pepper flakes in the bowl of a Cuisinart and pulse until everything is in small pieces. Transfer to a bowl and stir in the red onion.
Bake the rockfish for 1 minutes, or until a fork slides2 easily into the portions. Transfer the fish to a platter. Whisk the juices left behind in the pan to create a sauce, then drizzle over the rockfish. Serve with the remaining chimichurri at the table. chimichurri to create a rich sauce.
Bake the rockfish for 12 to 15 minutes, or until a fork slides easily into the portions. Transfer the fish to a platter. Whisk the juices and chimichurri left behind in the pan to create a sauce, then drizzle over the rockfish. Serve with the remaining chimichurri at the table.