Rockfish Baked In Salt Recipes

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 F (190 degrees C).
• Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with the ranch mixture.
• Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
• Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
• Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
• Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
• Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
• On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
• Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.

Steps:

• Make the Rockfish: Preheat the oven to 450 degrees F.
• In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes.
• Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside.
• To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.
• Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top.
• Make the Rockfish: Preheat the oven to 450 degrees F.
• In a bowl, combine the rosemary, thyme, and salt with enough water to form a paste. Spread a layer of the salt paste, about half of it, on the bottom of a baking dish. Place snapper on top of the salt paste. Carefully spread the remaining salt paste over top of the snapper, being careful to cover it completely. Bake fish for 25 minutes.
• Meanwhile, make the arugula: Heat a small amount of the olive oil in a skillet over high heat. Quickly saute the arugula until wilted. Sprinkle with salt, to taste, and set aside.
• To Serve: Break the salt crust along the sides. Remove the upper crust from the fish taking care to keep the crust whole. (If you break the upper crust or crack into the fish from the top, the fish will turn out salty.) Gently remove the fillets.
• Arrange the arugula around the edge of the platter and drizzle the fillets with olive oil and season with pepper. Sprinkle fleur de sel over the top.