Easy Rockfish Fillet Recipe | Oven-Steamed Fish

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.

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.

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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!