This is a simple rockfish recipe that comes from Maryland’s Eastern Shore. The salty and tangy sauce made with Old Bay compliments the Rockfish perfectly.
Preparation time:10 minutes
Cook time: 6-8 minutes
- 4 (6-ounce portions rockfish)
- 4 teaspoons kosher salt
- 1/2 cup mayonnaise
- 3 Tablespoons sweet relish
- 2 Tablespoons finely chopped parsley leaves
- 1/2 small shallot, peeled and finely chopped (1 Tablespoon)
- 1 Tablespoon finely chopped capers
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon ground black pepper
- 1 Tablespoon water
- Preheat the oven to 500 degrees.
- Rinse the parsley under cold water and dry on paper towels. Remove the stems from the parsley and finely chop the leaves. Trim both ends of the shallot with a small knife, remove the peel and finely chop.
- Finely chop the capers.
- Place all of the sauce ingredients in a small bowl and mix thoroughly with a whisk.
- Pat the Rockfish dry on both sides with paper towels. Season the rockfish all over with the kosher salt. Place rockfish on a rimmed baking sheet tray. Spread 2 tablespoons of the sauce on top of each portion of rockfish and spread it out evenly. Pour enough cold water onto the sheet tray to just cover the bottom evenly (about 1 1/2-2 cups), being careful not to wash the sauce off the fish.
- Place the sheet tray in the oven and bake until the rockfish is cooked through and flaky and the sauce is golden brown (about 6-7 minutes).
- Serve the rockfish with the remaining sauce on the side.