One-Dish Rockfish Recipe

This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks down significantly. Five cups of spinach really means five cups of spinach. The cooking dish will start to look ridiculously full, but keep adding that spinach because it reduces down to a fairly small bed once cooked. We second-guessed the amount and ended up sadly short on spinach.

3rd time I've made this & think 3rd time is the charm. Why 4 stars - alterations but really good bones to this recipe. Changes - fold the fish in half for extra depth (keeps it from getting tough- learned on 2nd attempt) all sides s&p + dill interior, 350 degrees, fish placed on lemon slices seasoned, fingerling potatoes, cherry tomaties, minced fresh garlic in spinach plus dill instead of onions + onion salt, 1/4 tsp on each piece fish of french herb mix w tarragon, chervil, scallions, shallot, parsley, no broth but 1/4 vermouth (fortified wine) or your fav white wine. Halfway 10 diced kalamata olives & tsp capers w 1 1/2 pats butter on fish w butter over veggies cover w foil for last 10 minutes. Everyone there who cooked asked for recipe

Have made this twice. This was an easy recipe for rockfish. I used chard as the "bed" and microwaved it for a couple minutes in the ceramic baking dish first to get it started cooking. The first time I made it the greens weren't cooked enough, but I think baby spinach cooks faster than chard.... So, precooking the chard worked great the second time. We think it tasted very gourmet, and a nice change from pan frying! Thanks for the recipe!

I added mushrooms, celery and garlic chives. I baked for 20 minutes, removed foil, added parmesan cheese and broiled it to golden brown.

I made this... mostly. I was in a pinch for a rockfish recipe. As I'm not the one who cooks fish in my house, I was a little out of my element. However, I had most of the ingredients so decided to attempt. I made it in a foil "pod", so wrapped up and sealed. Used frozen (defrosted spinach) as a layer at the bottom. I seasoned with garlic powder and Old Bay, and sliced a large tomato, which BTW, tasted so wonderful when roasted. I seasoned each layer, including the fish, so everything came out nice and flavorful. Before serving, I opened the pod and cracked the oven to get just a little color on the tomatoes - just 3-5 min. My wife, who is the fish cook in the house LOVED this dish. This is now in our seafood rotation. Note: Pods are wonderful - super easy clean-up!

I changed this recipe after I read the reviews and it was "OVER THE TOP DELICIOUS!" I added EVOlive oil to coat the bottom of the dish, added spinach, no broth, I seasoned fish with salt, white pepper & Blackened Fish Spice. I used 4 lemon slices on fish & squeezed the remaining lemon (1/2) onto the fish. I used about 6 sundried tomatoes and shallots instead of onions. Sprinkled with capers and cooked 25 min.covered and it was fantastic!

Great recipe. I substituted Shakshuka Moroccan-Style Tomato Sauce for the tomatoes and added some Garam Masala to the spice list, cooking in a Dutch Oven. Everything came out great.

Really good dish, even my husband liked it and he is not generally a fish lover. Did make some changes, thus the 4, not 5 stars. Per some previous reviews, I used chardonnay (1/2 cup), then put in about 7 cups of fresh baby spinach, adding some chopped onion and a little bit of minced garlic in the spinach. For the top of the rockfish, I used pressed garlic (instead of powder), finely chopped onion, some herbs de Provence (instead of dill), and the rest the same. Put some more of the tomatoes in the spinach also. I will make this again, perhaps using rock cod, which we can now get fresh in our area.

Cooked up one filet of fresh Chesapeake Bay Rockfish. Perfect recipe!! I added sun dried tomatoes instead of fresh grape tomatoes it's what I had. Perfect sub. I needed to heat my oven up to 425 and add 10 minutes as the fish was still raw after 25 mins of covered cooking time. No big. I added carrots to be steamed also in the dish & a side of mashers. One very easy dish. Thank you for posting. Toss it all together & your done. Open the wine !

Delicious!!! Used 1/4 cup water instead of veg broth (just because I didn’t have any) My filet was a little on the thick side so I baked it 30 minutes & it came out perfect! Loved it!!

I confess I didn't have all the ingredients, but, I put the spinach in the baking dish. I added a little water, since, I didn't have the broth. I put the rockfish (from Wild Alaskan Company) on top of the spinach and added Old Bay Seasoning and some Sumac (I didn't have lemon and that can substitute). I followed the baking instructions and it was absolutely wonderful! Thank you, so much for the idea!

I am so glad I read the comments prior to baking. My Rock Fish took 25 minutes. Served this with Artichoke Tagliatelle with a lemon butter sauce. Spinach mix went on top noodles. We ate it up.

Made it twice this week already.

Perfect balance of taste and texture.

Had high hopes but it was surprisingly bland. Followed recipe exactly but it was disappointing.

Easy peasy, super tasty. I just used mahi mahi instead of rockfish.

This is similar to a Vera Cruz topping or sauce that was a menu staple back in the seventies and eighties. An adroit cook could add a measure of Jamaican Jerk spice to approximate that old school dish. With the price of real Chesapeake Bay “Rockfish” approaching $20 a pound I would recommend a much more affordable protein for this recipe!

Rockfish is a very mild white fish, the seasonings were good, as I have lemon trees, dill as well as garlic in my garden. Fresh ingredients always help the flavour.

I changed it up a little tonight, less spinach, more varied on the veggies, old bay seasoning as well

This dish sounds easy, and it is, and tasty, which it is not. Overall a very boring dish. Spices really need to be upped. Broth amount is way too much. Overall it’s ok, just not worth doing again