Is there anything better than fresh fish? I mean really fresh – like right out of the bay. Rockfish season opened on the bay and we gather together for an annual fishing trip. This year we hooked 2 fish that were over 40”! It’s so easy to cook rockfish when it’s this fresh and gorgeous and I have cooked it about every way possible. Our favorite is to steam it in foil with vegetables, herbs, olive oil and a bit of white wine.
Rockfish Baked in Foil
- 2 pounds of fresh Rockfish halibut, snapper or other mild white fish.
- 1 Cup Small onion very thinly sliced (about 1 )
- 2 carrots julienned
- 1 medium Zucchini seeded and julienned
- 4 Tablespoons of Olive oil
- 4 Tablespoons of White Wine
- ½ cup fresh herbs: Parsley fennel, basil
- ½ lemon thinly sliced
- salt and pepper as needed
Preheat the oven to 450*.
Pat the fish dry and cut it into even serving pieces, if desired. Set aside. Place the vegetables in a large bowl, sprinkle with salt and pepper then drizzle with 2 tablespoons of olive oil, mix well.
On a baking sheet, spread out a large sheet of heavy-duty aluminum foil. Make sure the foil can wrap around the fish and vegetables with enough room for the steam to circulate as the package bakes. Spread the vegetables down the center of the foil, lay the fish filets over the vegetables, sprinkle the fish with salt and pepper, lay the lemon slices over the fish then top with ¼ cup of the fresh herbs. Drizzle the white wine and the remaining olive oil over the fish then seal the packet by folding the foil down the center over itself then seal the ends.
Bake the fish in the oven on the baking sheet for 20 – 40 minutes depending on how thick your filets are. To test the fish, gently open the packet and test the fish with a fork. If it flakes easily then it’s done, if not carefully seal up the packet, return it to the heat and try again in about 5 minutes.
When the fish is done gently open the packet taking care not to spill the juices or burn yourself, then slide the fish, vegetables and juices onto a serving dish. Sprinkle this with sea salt, pepper and the remaining herbs and serve immediately.