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Easy Rockfish Fillet Recipe | Oven-Steamed Fish

November 3, 2021 by Lima 30 Comments

Cook to impress! Here is a ridiculously easy, rockfish fillet recipe that produces the juiciest, most flavorful fish, gently steamed in a delicious ginger-scallion, miso infused broth!

So..what is Rockfish?

Rockfish is a broad term that refers to over 70 different species of fish which tend to hide among rocks. Some commonly known rockfish include red snapper, sea bass, striped bass, Pacific Ocean perch, Pacific rockfish and rock cod. Rockfish is a lean fish, with a mild, sweet taste and a medium firm texture.

Why you’ll love this Easy Rockfish Fillet Recipe!

Unusually tasty fish – Rockfish is slightly sweet with a delicious melt-in-your mouth tender, flaky, white meat. This recipe showcases the subtle flavors of the fish and does not include breading or complex spices that might mask that glorious taste.
Ready in 40 minutes – a very quick and simple recipe making it a perfect choice for a special gourmet meal on busy weeknights. Only 5 minute prep time – the rest of the time is spent in the oven.
Easy cooking method – unlike many white fish recipes which require frying, this rockfish recipe is steam-baked- so clean up is a cinch! Steaming is one of my favorite ways to cook fish!
That “WOW” factor – the steamed white fish in a pool of finger-licking ginger-scallion, miso infused broth not only looks impressive but tastes like it came from a fine dining restaurant.
No special techniques needed – just mix the sauce, dump it onto the fillets, cover with foil and pop into the oven. The oven does most of the work. Its perfect for special occasions, especially when you want to impress!

What do I need to make Oven-Steamed Rockfish?

In this recipe, I used two striped bass fillets. Before baking, pat the fish fillets dry with a paper towel and remove any pin bones. The recipe also works particularly well with whole fish because the fish bones amplify the flavor of the broth.

Seafood stock is added as the main liquid which steams the fish. You can also use chicken or vegetable stock or water if seafood stock is not available.

Lemon juice is used to brighten up the overall flavor of the sauce. You can also use lime juice or a half the amount of vinegar.

This recipe uses a neutral vegetable oil to add more body and richness to the sauce. Other oils like olive oil, butter and canola oil can also be used as long as the flavors do not overwhelm the subtle notes in the broth. If you would like to use a more intensively flavored oil like sesame oil, use sparingly.

Soy sauce and miso adds incredible umami flavor to the dish. The miso adds some body and thickens the sauce. For a lighter more subtle flavored broth, omit the miso. I use regular soy sauce in this recipe – you can also use a combination of dark and light soy sauce.

Mirin is a sweet, Japanese rice wine which acts as a perfect counterpoint to the salty soy sauce and miso. You can buy it in specialty stores, online and in the international section of your local grocery store. If you can’t find mirin, a good substitute is dry white wine, The white wine will need to be supplemented with sugar in order to be a closer substitute for mirin. A good rule of thumb is to use a half teaspoon of sugar for every tablespoon of white wine.

The fresh fish fillets are steamed in a broth which is flavored with a small amount of julienned fresh ginger. A half teaspoon of ginger paste can also be used in place of the sliced ginger.

As a garnish, ginger and scallions add a little fresh herb flavor to the dish. I love piling on a variety of additional garnishes on this dish. My favorites include lemon slices, orange bell pepper, cilantro, and sesame seeds. Other fresh herbs like dill, parsley and thyme can also be used. Given the very delicate nature of the broth, it is best to use a very small amount of garnish so as not to overwhelm the very delicate flavor of the broth.

How to make this easy recipe

This easy, one-dish rockfish recipe is made up of five simple steps:

Preheat oven to 400°F.

Mix the sauce. Mix the soy sauce, lemon juice, mirin, miso, seafood stock, soy sauce in a bowl. .

Pour the sauce over the lean white fish fillets. Pat the rockfish fillets dry with a paper towel. Check and remove any pin bones. Place the rockfish fillets into a baking dish and pour the sauce mixture over it. Sprinkle the top of each piece with a little julienned fresh ginger.

Seal the baking dish. Using a very large piece of aluminum foil. Cover the entire baking dish completely (top, bottom and sides), so that no steam escapes during the cooking process.

Bake the fish. Transfer the baking dish to the oven. Bake for 35 minutes. The fillets are fully cooked when the fish flakes easily when twisted with a fork. Alternatively, you can also check whether the fish is done by inserting an instant read thermometer into the thickest part of the fillet. The fish is done when the meat thermometer registers 145°F. Serve immediately.

Tips on making the best Oven-Steamed Rockfish

Use very fresh ingredients – buy the best quality fillets possible.
Check and remove any pin bones prior to baking. The easiest way to do this is to pan the fillets dry and gently touch the fillets with your finger. Use a tweezer to remove any pin bones.
Seal the entire baking dish tightly with a very large piece of aluminum foil that covers the baking dish completely so that all the steam is used to cook the fish.
Cooking time may vary based on the size and thickness of the fillets. If you open the foil and find that more time is needed, simply seal the foil back the best you can and put a baking sheet on top of the baking dish to hold it down. Cook for additional minutes as needed.
When serving, be sure to use a large spatula to pick up the fish from the baking dish. The fish will be very delicate so the best method to transfer it to a dish is to use a large spatula and lift the filet by scraping it across the bottom of the fish.
Serve immediately – this fish is best when served as soon as it comes out of the oven.

How long does cooked fish last in the fridge?

According to the USDA, cooked fish can last in the fridge for 3 to 4 days. Once the fish has cooled, store the fish in an airtight container in the fridge. Since refrigeration slows but does not prevent the growth of bacteria, it is very important to eat the fish quickly so that it does not spoil and pose a health hazard.

How do you reheat cooked fish?

Fish can be reheated within 3-4 days of cooking. The best way to reheat fish is through stovetop-steaming for a few servings and oven-steaming for large quantities of fish. Microwaving is not recommended as it tends to overcook the fish. To avoid food poisoning, do not reheat fish more than once. Leftover fish should be reheated to about 125-130°F.

Stovetop: Place the cold fish in a saucepan with about 1-3 teaspoons of water. Heat the fish on medium-low heat and cover so that the steam heats the fish all the way through. Do not flip as the fish may break into pieces.

Microwave: Reheating fish in the microwave, while convenient, is not preferable as microwaving tends to quickly overcook the fish, leaving it dry and rubbery. If you do decide to microwave, place the fish in a microwave safe container with 1-3 teaspoons of water and cover. Heat the fish in 30 second to 1-minute intervals, as needed.

Oven: Preheat the oven to 400°F. Place the cold fish in an oven proof dish with about 1-3 teaspoons of water. Completely seal the oven proof container with aluminum foil. Continue baking until the steam heats the fish all the way through – about 10-15 minutes.

Variations

Rockfish Tacos – Use flaked rockfish in tacos and use the broth as a dipping sauce.

Lemon Pepper Steamed Rockfish – Add a half teaspoon of freshly ground black pepper to the broth.

Crispy Butter-Fried Rockfish – Melt butter over medium heat in a cast iron skillet. Pat the rockfish filet dry with a paper towel and rub the fish with a combination of cayenne pepper, garlic powder. onion powder and salt. Place the fillets skin-side down on the large skillet. Flip when the fish skin is crispy and easily releases from the bottom of the pan – about 3-4 minutes on each side. Cooking time will vary based on the thickness of the fillets. Serve the golden brown fillets immediately. Garnish with with lemon slices, dill and sliced green onions. Serve with a side of French fries for an EPIC meal!

Nutrition

Each serving of this Easy Rockfish Fillet Recipe has about 262 calories, 32.3g of protein, 29g of fat and 6.3g of carbohydrates. This recipe yields 2 servings.

The nutrition information for this Easy Rockfish Recipehas been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Easy Rockfish Recipe in Ginger Scallion Sauce

What to serve with this Easy Rockfish Fillet Recipe?

This dish is the ultimate comfort food when served over steaming hot rice. We love having it this way because the rich, savory broth soaks every grain perfectly. On low carb days we have it over sautéed spinach or a bed of fresh spinach. No additional dressing is necessary since the broth is already so flavorful. Other sauce friendly sides like mashed potatoes, Fried Rice, or Indian Potatoes also go really well with this dish.

If you like this recipe, you’ll love…

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Murgh Kari – Seriously tasty, this super easy Indian curry chicken recipe consists of deeply marinated chicken in an incredibly creamy tomato-based curry sauce. This is Butter Chicken at its best and its I-Can’t-Stop-Tasting-It Good!

Indian Curry Chicken - Butter Chicken, Murgh Kari

Best Beef Koobideh – Enjoy one of the most popular Persian street foods right in your own home. Fragrant, juicy, and fuss free, this Beef Koobideh Recipe is a great midweek dish! Try something different tonight!

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Print Recipe

5 from 13 votes

Easy Baked Rockfish Fillet Recipe

Here is a ridiculously easy, rockfish fillet recipe that produces the juiciest, most flavorful fish gently steamed in a ginger-scallion, miso infused broth that is to-die-for!

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Main

Cuisine: Chinese

Keyword: baked rockfish fillet, chinese fish, fish with scallions and ginger, oven-steamed dish

Servings: 2 people

Calories: 262kcal

Author: Lima

Ingredients

2 rockfish fillets

Sauce

1 cup seafood stock
1 Tablespoon lemon juice
1 Tablespoon vegetable oil
2 Tablespoons soy sauce
1 teaspoon miso
1 Tablespoon mirin
1 teaspoon ginger julienned

Garnish (optional)

ginger julienned
scallion (green portion only) julienned
orange bell pepper julienned
cilantro leaves sliced
sesame seeds

Instructions

Preheat oven to 400°F
Mix the soy sauce, lemon juice, mirin, miso, seafood stock, soy sauce in a bowl.
Place the rockfish fillets into a baking dish and pour the sauce mixture over it. Sprinkle with the julienned fresh ginger.
Using a very large piece of aluminum foil. Cover the entire baking dish completely, so that no steam escapes during the cooking process.
Transfer the baking dish to the oven. Bake for 35 minutes. Fish is done when the flesh is opaque and flakes easily when twisted with a fork. Alternatively, you can also check by inserting an instant read thermometer inserted into the thickest part of the fillet. The is fish is done when the meat thermometer registers 145°F.

Video

Notes

Use very fresh ingredients – buy the best quality fillets possible.
Check and remove any pin bones prior to baking. The easiest way to do this is to pan the fillets dry and gently touch the fillets with your finger. Use a tweezer to remove any pin bones.
Seal the entire baking dish tightly with a very large piece of aluminum foil that covers the baking dish completely so that all the steam is used to cook the fish.
Cooking time may vary based on the size and thickness of the fillets. If you open the foil and find that more time is needed, simply seal the foil back the best you can and put a baking sheet on top of the baking dish to hold it down. Cook for additional minutes as needed.
When serving, be sure to use a large spatula to pick up the fish from the baking dish. The fish will be very delicate so the best method to transfer it to a dish is to use a large spatula and lift the filet by scraping it across the bottom of the fish.
Serve immediately – this fish is best when served as soon as it comes out of the oven.

Nutrition

Each serving of this Easy Rockfish Fillet Recipe has about 262 calories, 32.3g of protein, 29g of fat and 6.3g of carbohydrates. This Easy Rockfish Fillet Recipe yields 2 servings.

The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Baked Bratwurst Recipe – THE BEST

October 30, 2021 by Lima 4 Comments

This Baked Bratwurst Recipe tastes just as moist and juicy as the ones off the grill without the fuss! Ready in just 30 minutes, it’s a great option when you’re craving some brats and you don’t want to bother with the grill!

Nothing screams summer more than bratwurst because that’s when I normally cook them on the grill. I recently discovered that brats are just as moist, juicy, and tasty when baked in the oven. Suddenly, instead of being a one season dish, these delicious sausages became something that I could serve and enjoy even with a foot of snow outside!

What is bratwurst?

Bratwurst or “brats” is a fresh link German sausage, typically made with a blend of finely chopped veal and pork. It is one of the best-known national foods from Germany. Introduced in the Middle Ages, bratwurst recipes vary widely by region and even by household. The most popular way to eat Bratwurst is on a white roll with sauerkraut and mustard.

The oldest recipe for bratwurst goes back nearly 600 years and was discovered in Thuringia, Germany.

Fun Fact: 600 years ago, medieval town markets had consumer protection committees to enforce the quality of produce. In 1432, Thuringian sausage makers could be fined 24 pfennigs, an amount equivalent to a day’s work at the time, if they used impure, spoiled meat to make sausages.

Why bake bratwurst?

Enjoy bratwurst all year long – serve them for your next Super Bowl party even with a foot on snow outside!
Easy and fuss free – no grill, no cleaning – line the baking tray with aluminum foil then throw it away.
Ridiculously quick – great for busy weeknights!
Plumper and juicier than grilled brats – the oven does not dry out the brats as much as the grill
Gorgeous char even in the oven – you can’t duplicate that smoky, charcoal flavor in the oven, but you can still get a lovely, crispy char on the outside!
Multi-task other sides – you can use the oven for other things while baking the brats – roast some veggies or throw in some bread to toast. Some home cooks also cook hotdogs or other sausages at the same time.

Ingredients for Oven Baked Brats

Both store-bought and freshly made uncooked bratwurst works for this recipe. I typically use Johnsonville brats because it is readily available at my local grocery store.

For large gatherings you can buy bratwurst in bulk from Costco which sells a terrific version under its Kirkland brand. Specialty supermarkets like Wholefoods carry gourmet organic bratwurst with special savory herbs which are particularly delicious.

A small amount of oil is used for browning and to stop the brats from sticking to the foil. I use vegetable oil but any type of oil will do.

How to cook Bratwurst in the oven

Preheat oven to 400°F. Oven rack should be 6 inches from the broiler.

Place the brats on a baking sheet. Cover a large baking sheet with aluminum foil or parchment paper. Brush some oil on the aluminum foil so that the brats do not stick while baking. Place the bratwurst on the baking sheet in a single layer, so that they are spread out evenly and do not touch each other.

You can also use a baking dish or a casserole dish. As the bratwurst browns in the oven, it will leave a some burned juice residue at the bottom of the pan or dish. An easy way to expedite clean-up is to line the baking pan or dish with some foil.

Bake/Broil the brats. Transfer the baking tray with the bratwurst into the upper rack of the oven. Bake for 10-minutes, then flip them over. Bake for another 5 minutes. Brush the bratwurst with oil.

Turn on the broiler and brown each side – about 2 minutes each or as needed. You may need to position the bratwurst against each other or against the side of the baking sheet in order to get even browning.

The bratwurst is done when they are browned to taste and the internal link temperature registers 160°F.

How long to cook brats in the oven

You need to bake brats for about 20-30 minutes in the oven. Bake for 10-minutes, then flip them over. Bake for another 5 minutes. Brush the bratwurst with oil.

The bratwurst is done when they are browned to taste and the internal link temperature registers 160°F. Cooking times can vary depending on the thickness of the brats.

What is the best way to brown brats in the oven?

The best way to brown brats is to broil them for 2 minutes on each side, after baking the raw brats for about 15 minutes in the oven. If you place the rack in the center position and just bake the brats, only the areas which are in contact with the sheet an metal or foil against the sheet pan will brown. The brats will then have stripes of brown instead of being browned all over.

While baking uncooked fresh brats it is very important to use a little cooking spray or oil on the rimmed sheet pan or foil so that the brats do not stick.

The bratwurst links also need to have plenty of space between each other and enough foil should be used to cover the entire sheet pan including the rim. The cooking time will vary depending on the size and thickness of the brats.

What type of pan is best for baking bratwurst?

Bratwurst can be baked in almost any type of oven proof pan. It is important to note though that cooking times may vary and need to be modified depending on the type of pan. A cast iron skillet for example might need less time and more attention than a baking sheet as it tends to heat up very quickly and retain more heat. Examples of pans that can be used to bake bratwurst include:

baking sheet
casserole dish
oven proof baking dish
dutch oven
cast iron skillet
oven-proof skillet

Tips on making this Baked Bratwurst Recipe

Use the best quality bratwurst you can find.
For even browning, broil the bratwurst and baste with oil as needed.
Overbaking will dry out the bratwurst – they are done when an instant read thermometer inserted into the center registers 160°F
Easily turn this dish into a sheet pan dinner by baking some red peppers, sweet potatoes, Brussel sprouts tossed with a little olive oil, salt, and black pepper at the same time! Note: The baking time will vary depending on the time needed for each vegetable to cook.

What to serve with this Baked Bratwurst Recipe?

Bratwurst is traditionally served on a hoagie roll, with some sauerkraut and a smear of whole grain mustard. Brats are also particularly delicious with sour cream and German potato salad. I like serving brats with a little relish as the sweetness tends to brighten the flavors of the tangy sauerkraut and salty bratwurst.

You can also serve these tasty sausages with a variety of sides like classic Potato Salad, roasted bell peppers, green beans, roasted small red potatoes, cucumber salad, potato pancakes, creamy broccoli cheese soup, onion rings and Brussel sprouts. Don’t forget to include a bottle of beer!

For larger gatherings, especially with kids, hot dogs are often also served when brats are on the menu and many hosts will also serve the brats on hot dog buns.

How long does this bratwurst last in the fridge?

According to the United States Department of Agriculture (USDA), cooked sausages can last for about 4 days in the fridge. To keep them fresh, store cooled bratwurst in an airtight container.

According to the United States Department of Agriculture, for best quality frozen sausages like bratwurst can be frozen for up to 2 months. For proper storage make sure the bratwurst is stored in a freezer safe container. To thaw, leave in the refrigerator overnight.

How many calories are in baked bratwurst?

Each serving of this bratwurst oven recipe has about 260 calories, 14g of protein, 21g of fat and 2g of carbohydrates. This Baked Bratwurst Recipe yields approximately 5 servings.

Bratwurst FAQs

What is the best way to cook brats indoors?

The best way to cook uncooked brats indoors is to simmer them in a broth then pan fry them. This method is not only the quickest way to cook the brats, but you can also add more gourmet flavor by cooking them in flavored liquids like beer, apple cider or ginger ale. The flavor in the liquid can be further amplified by the addition of herbs like rosemary and fresh thyme. This method is an easy dinner idea and has the added benefit of easy clean up. See my post on How to Pan Fry Bratwurst for more ideas.

Pan Fry: For the best results, pan fry bratwurst slowly over a medium-low heat to ensure that it is cooked completely. A fail proof approach is to cover the pan and poach the bratwurst first in some liquid like water, beer, or apple cider for about 20 minutes on medium heat or lower. If using beer, the best choice of beer is your favorite brand and flavor since the whole brat will be infused with this flavor. See my Beer Bratwurst recipe for more details.

Once the internal temperature reaches 145°F, fry the juicy brats with a little oil on medium-high heat, flipping often until the outside is perfectly crisp and charred. Higher temperatures help the bratwurst to sear and turn a golden brown color. The bratwurst is completely cooked when the internal link temperature reads 160°F.

Oven/Broiler: Preheat oven to 400°F. Cover a baking sheet with aluminum foil. Grease the baking sheet so that the brats do not stick while cooking. Place the bratwurst on the baking sheet so that they are spread out evenly and do not touch each other. Transfer into the preheated oven.

Bake for 10 minutes, then flip them over. Bake for another 5 minutes.

Turn on the broiler and broil. Turn the brats using tongs – broiling each side for about 2 minutes each until suitably browned. Baste the bratwurst with oil as needed. The bratwurst is done when they are browned to taste and the internal temperature registers 160°F.

How long do you cook brats at 350°F?

It takes about 20-30 minutes to cook a typical store-bought bratwurst (like Johnsons) at 350°F. Flip the bratwurst as needed to ensure even browning.

To check whether the bratwurst is done, insert a food thermometer into the center of the bratwurst. If the temperature is 160°F, the bratwurst is safely cooked per the United Stated Department of Agriculture (USDA).

Should you poke holes in bratwurst

You should not poke holes in the uncooked fresh bratwurst during the cooking process as this will cause the juices to leak leading to the loss of much of its legendary flavor.

What temperature should bratwurst be cooked to?

According to the United Stated Department of Agriculture (USDA). ground meat products like Bratwurst should be cooked to 160°F.

How do you add more flavor to bratwurst?

You can easily add more flavor to bratwurst by marinating the bratwurst in liquids like your favorite beer, apple cider or chicken broth.

A popular savory bratwurst recipe is Beer Brats where the bratwurst is simmered in a large pot containing beer, sauerkraut, and mustard. After about 20 minutes, the brats are pan fried at a higher temperature until they are nicely browned.

Instead of beer, you can also use other ingredients like chicken broth, hard apple cider and ginger ale.

Can bratwurst be eaten on a keto diet?

Bratwurst is a great option for keto diets because each serving has 14g and 21g of fat. It’s always a good idea to check the nutrition label as some manufacturers may add ingredients like sugar.

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Print Recipe

5 from 4 votes

Baked Bratwurst Recipe

This Baked Bratwurst Recipe tastes just as moist and juicy as the ones off the grill without the fuss! Ready in just 30 minutes, it's a great option when you're craving some brats and you don't want to bother with the grill!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main

Cuisine: American

Keyword: baked bratwurst, baked bratwurst recipe, bratwurst recipe, how to cook bratwurst in the oven

Servings: 5 people

Calories: 260kcal

Author: Lima