Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.

One-Dish Rockfish

spinach

(6 ounce) fillets rockfish

cherry tomatoes, halved

vegetable broth

dill

garlic powder

lemon pepper

onion powder

salt and black pepper

lemon

onion

butter

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.


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. 

This was a great recipe, but I made a few changes. I heeded the other reveiwers' suggestion that there was too much broth in this recipe and substituted 1/2 cup canned clam juice for the vegetable broth. I had no fresh dill, so I used 1 teaspoon of dried. I salted and peppered the fish after settling it on the spinach, then thoroughly mixed all the other spices in a small prep bowl and sprinkled on top of the fillets before covering with the onion and lemon slices. My fillets were rather thick, so I found it necessary to add about 7-8 minutes to the baking time. I suggest checking to see if the fish flake easily with a fork after 25 minutes, then adding more time if necessary. Presentation is key, so I used a slotted spatula to slide under each fillet and spinach and then onto the plate, then garnished with the cerry tomatoes. Delicious and a great presentation for a dinner when you want to impress. BTW, I had fresh rockfish caught the day before in the Chesapeake Bay so this helped with achieving a final result that was memorable!

Substitution: Chardonnay for Vegetable Broth (Who has this stuff in their house anyway?) and Red Snapper for Rockfish

I also sliced up the entire lemon and covered all the fillets with them. I don't think it made much difference.

I didn't season with salt and pepper whatsoever. I tend to leave that for the table.

This is a nice, simple way to prepare some fish. I think using the wine altered the taste profile a bit, so I'd likely make some other seasoning choices next time, but I liked it overall.

This was excellent tasting and healthy. I didn't use vegetable broth at all. Based on the other reviews of people saying it was too watery I figured why take a chance. Came out perfect w/out the broth. I used red bell peppers instead of tomatoes since I hate tomatoes. Loved it.

Simple and delicious!  I used 3 tablespoons of chicken broth instead of the recommended 1/2 cup of vegetable broth.  It was watery (as other reviewers noted) but the spinach was delicious, so I will probably add the same amount of broth next time (or I may substitute 3 T of orange juice instead for a more citrusy flavor).  

I used a whole bag of spinach but it could have used even more spinach.  I left out the dill and just sprinkled the fish with lemon pepper, fresh pepper, garlic powder, and onion powder, then covered the fish with onion slices, lemon slices, and a small amount of butter.  I will definitely make this again!  

I served the fish with red potatoes, sliced and baked in olive oil and parsley.

This is a good fish (in general)dish. The only thing I did differently was added a bit more spice. The 1/2 cup of vegatable broth is way too much. I doubled the recipe execpt for the broth and it was still too soupy.

What a fun dish. Easy healty beautiful and most import really tasty! I made some minor adjustments to the seasoning because I didn't have some ingredients on hand and I did half the broth. When I removed the foil after baking the smell was heaven! This recipes is lots of reward for a small amount of work.

Very nice recipe, goes very well with rockfish. Substituted white wine for vegetable broth and added capers, used minced garlic to replace garlic powder, and lemon rind for lemon pepper.

Thanks for posting this recipe. I wish I had followed it as written instead of listening to the reviewers who said it turned out soupy and didn't need the broth. About 2/3 of the way through the baking process I checked on the fish only to discover that the spinach was laying in a dry mat at the bottom of the dish. I added some broth at that time and rescued the meal but it would have been better if the broth had been in there to begin with. I used fresh baby spinach and I'm wondering if the reviewers who said it was soupy used frozen spinach? Anyway I will make it again but with the broth this time.:-) The only thing I changed was to use thyme instead of dill. I served it with rice pilaf and it was quite yummy.

one-dish rockfish

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 2

Cost: $17.45 /serving

Author : Luke

Ingredients

Instructions

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