Ingredients:

  • Four 6-ounce rockfish fillets, skin on or off
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ teaspoon Coarse Sea Salt, divided
  • ¼ teaspoon Freshly Ground Black Pepper, divided
  • 1 medium lemon, thinly sliced
  • 4 tablespoons Unsalted Butter, softened (room temperature is crucial)
  • ½ cup Panko Breadcrumbs
  • 2 tablespoons Fresh Parsley, finely chopped (flat-leaf preferred)
  • 1 teaspoon Fresh Thyme, leaves only
  • 2 large cloves Garlic, minced
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Dijon Mustard

Instructions:

  1. Preheat the Oven: Set the oven temperature to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Prep the Fish: Thoroughly pat the rockfish fillets dry using paper towels. Season the fillets lightly with the divided salt and pepper.
  3. Prepare the Tray: Drizzle the olive oil onto the center of the parchment-lined tray. Place 2-3 thin slices of lemon under where each fish fillet will sit. Place the seasoned fish fillets atop the lemon slices.
  4. Combine Wet Ingredients: In a small mixing bowl, combine the softened butter, minced garlic, lemon zest, and Dijon mustard. Mix until the mixture is smooth.
  5. Fold in Dry Ingredients: Add the panko breadcrumbs, chopped parsley, and thyme leaves. Mix gently with a fork until all the breadcrumbs are evenly moistened and the mixture resembles a coarse paste.
  6. Apply the Crust: Evenly divide the herb mixture among the four fillets. Gently press the crust firmly onto the top surface of each piece of fish, ensuring a thick, even layer.
  7. Bake: Transfer the prepared baking sheet to the preheated oven. Bake the Lemon-Herb Crusted Oven-Baked Rockfish for 12 to 15 minutes.
  8. Check for Doneness: The fish is done when the crust is golden brown and crispy, and the internal temperature reaches 140–145°F (60–63°C) when measured in the thickest part of the fillet.
  9. Rest: Remove the fish from the oven immediately. Allow the fillets to rest on the tray for 2–3 minutes before serving.