Eva Devine’s Baked Rockfish
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Ingredients
Rockfish (or bluefish)
2 pounds, fillets, skinned
Unsalted butter
3 tablespoons
Ripe tomatoes
2 medium, about 12 ounces
Basil leaves
2 or 3 large leaves, or 1 teaspoon dried basil leaves
Dry red wine
3/4 cup, such as Maryland Cabernet
Scallions
4, trimmed to about 4 inches of green
Salt and freshly ground black pepper
Garnish (optional)
4 tablespoons Parmesan cheese, freshly grated
Cooking time:
15 to 20 min
Difficulty:
Easy
Servings:
4
Instructions
Note:
Recipe can also be made using Bluefish
STEP 01
Salt and pepper the fish lightly. Rub 2 tablespoons of the butter over the fish. Use the remaining tablespoon to butter a baking dish large enough to hold the fish in one layer. Place the fillets in the baking dish. Preheat the oven to 400º.
STEP 02
Peel the tomatoes and remove most of the seeds. Cut the tomatoes into medium dice. Mince the garlic. Roll the basil leaves together and cut them crosswise into thin strips. Mix the tomatoes, garlic, and basil together. If you are using dried basil, crumble it and mix with the tomatoes and garlic. Spread the mixture over the fish and salt and pepper lightly.
STEP 03
Pour the wine over the fish. Slice the scallions on the diagonal and place them around the fish.
STEP 04
Bake for 15 to 20 minutes. Test for doneness with the point of a knife. The fillets should be just opaque in the center. Sprinkle the fish with the grated Parmesan, if desired, and glaze it under the broiler for 1 or 2 minutes. Serve very hot.
