Here’s my second Lenten Fish Installment: Rockfish (or Striped Bass) is an Atlantic Ocean, anadromous fish (What you call me?) meaning it lives mostly in the ocean but breeds in fresh water.  It’s a lovely fish, delicate in flavor, taste and flake. The folks over at Seafood Watch have blessed the consumption of this fish. Oh, and if you live in D.C. go to the Dupont Farmers’ Market and buy some of the freshest rockfish in the area from Buster’s Seafood located in Middlesex County, VA.

This fish has had a curious history, with its population plunging to record lows in the late 1970s–a combination of over-fishing and poor water quality in the Chesapeake Bay.  At the time, lawmakers passed a variety of legislation seeking to return the fish population to healthier levels and by 1995  its population achieved historic highs.

I didn’t want to fuss too much with these fillets, rockfish being very delicate to begin with. I opted for a quick bake. I’ve appropriated this technique from my friend Paul who also buys from Buster’s. Again, I’m not completely comfortable cooking with fish yet.  For now, I am seeking out less-ambitious recipes.

Here’s a simple meal.  The photo I’ve chosen shows the fish before going into the oven. From start to finish, your dinner will be on the table in 20 minutes.

I served this fish atop some leftover lentils from last week’s meal, here.  A simple saute of fresh spinach, garlic and olive oil would also be a lovely accompaniment.

Any other recipe suggestions for this fish?

Baked Rockfish
Serves 4

2 lbs. rockfish fillets
1/4 c. extra-virgin olive oil
1/2 of a lemon, quartered
3-4 thyme sprigs
1/4 cup of minced parsley
salt and pepper

1. Pre-heat oven to 350 degrees.

2. Place fish fillets in a shallow baking dish.

3. Season both sides of fillets with salt and pepper

4. Drizzle fillets with olive oil.

5. Squeeze the quartered lemon pieces over the fish and scatter the pieces in the dish, amongst the fillets.

6. Scatter thyme sprigs.

7. Bake in the oven for 10 minutes. Fish will be a little underdone but remove from the oven and let sit for a few minutes, covered.

8. Serve on warm plates, drizzle each fillet with extra-virgin olive oil and decorate with minced parsley.

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