Rockfish A La Lemon Recipes

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
• Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Steps:

• Preheat the oven to 375 degrees.
• Trim one lemon and cut it into thin slices.
• Grate 1 tablespoon of zest from the second lemon, then squeeze the juice.
• Combine the grated zest, breadcrumbs, salt and pepper in a small bowl and stir to mix; set aside.
• Lay the lemon slices in the bottom of a baking dish.
• Put the lemon juice in a shallow dish.
• Dip the fish pieces in the lemon juice and set them on the lemon slices in the baking dish.
• Sprinkle the breadcrumb mixture evenly over the fish pieces and bake in the preheated oven until the crumbs are lightly browned and the fish is just opaque through, 10 to 15 minutes (depending on the thickness of the fish).
• Transfer the fish to individual plates with a few slices of lemon for garnish; spoon some of the cooking juices over and serve immediately.

Steps:

• Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
• In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
• Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
• Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

Steps:

• First make the lemon and parsley butter. Grate the zest of the lemon. Chop the leaves of the parsley. Peel and finely dice the shallot, put it in a bowl, and squeeze lemon juice over to just cover. Let the shallot macerate in the juice for 10 minutes, then add the butter, lemon zest, and parsley. Season with salt and a generous amount of black pepper, and mash the butter to mix everything together.
• Preheat the oven to 425°F. Lightly oil a shallow baking dish or roasting pan, or line with parchment paper. Place the fillets in the baking dish, season with salt and pepper, and moisten lightly with olive oil. Bake the fish for 7 to 10 minutes, depending on the thickness of the fillets, until just cooked through but still moist. Serve with a spoonful of the parsley butter on top of each fillet.
• Notes
• Make the butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon). If you like anchovies, add 3 or 4 chopped salt-packed anchovy fillets to the butter.
• Season and oil the fillets and wrap in fig leaves, grape leaves, or fennel branches for added flavor and to keep them moist while baking.
• Bake a whole fish at 375°F; it will take longer than fillets. If you like, make several diagonal cuts through the flesh to the bone for faster cooking. Season the fish and stuff the cavity of the fish with fresh herbs. If you have access to large branches of fennel or other herbs, wrap the whole fish in the branches and tie them closed before baking.