At its peak in the spring and fall, local rockfish (a.k.a. striped bass) is an excellent, moist, mildly firm fish that can be cooked in the oven or grilled.
Serves 6
Olive oil
3 med. garlic cloves
2 sm. onions thinly sliced
1 fennel bulb, branches and tough outer sections removed, fronds reserved for garnish
1 Tbls. thyme leaves, minced
Kosher or sea salt and freshly ground black pepper
2 1/2 – 3 lbs. rockfish fillets
3 slices bacon (cut into small 1/2″ pieces)
Olive oil or unsalted butter
1 lemon, cut into wedges.
Preheat oven to 375 degrees or turn on grill.
Heat 3 tablespoons of olive oil in a medium size skillet over medium heat. Add garlic, onion, fennel, and thyme and saute, stirring frequently, until the vegetables are tender and beginning to brown – about 10 minutes. Add cut bacon pieces and saute until bacon is fragrant and cooked through. Remove skillet from heat and let cool slightly.
Line a large baking dish with foil, using a large enough piece so that you will be able to create a tight foil packet. Drizzle a little olive oil and rub to coat the bottom of the foil so that the fish won’t stick when cooked). Place rockfish, skin-side down, and top with fennel, onion mixture. Drizzle with a little olive oil or add some slight pats of butter as well to top the fish. Season with salt and freshly ground pepper. Bring foil up over the top and seal tightly. Bake or grill for 12-15 minutes. Serve onion-fennel mixture on top and to the side of your fish.
We love this recipe from Diana Henry; the vegetables are half-cooked before the fish is added. It is simple, light and fresh for summer eating. Cooked in a garlicky wine tomato broth it is a dish to savor and share. Serve with crusty baguette.
Serves 6
2 1/2 to 3 lb fillet of atlantic sea bass such as rockfish
1 medium bunch flat-leaf parsley
10 large plum tomatoes, deseeded and chopped
2 small red chilies
3-4 cloves of garlic, finely chopped
1 c. good white wine
1 1/2 c. water
4 sprigs fresh oregano
1/2 c. good olive oil and more for serving
Kosher salt and freshly ground pepper
To make the broth, cut off the stems of parsley and tie together with kitchen string. Save leaves in a bowl. In a large stock pot, add chopped tomatoes, stems from parsley, chilies, garlic, wine, water, oregano and 1/2 c. olive oil, a generous pinch of salt and freshly ground pepper. Bring to a boil then turn down to simmer for 15 minutes. Taste. Add more salt and pepper if needed.
Place fish in broth, cover and simmer for about 20-30 minutes, depending on how thick the piece or pieces of fish. Check from time to time to see how it is doing. It is finished when the fish appears white not translucent. Remove fish from the broth, place on a platter and cover with foil while you finish the broth.
Remove parsley stalks, bring the broth to a boil and let it reduce by a quarter. Roughly chop the parsley leaves. Keep a handful for garnish and add the rest to the pot. Let simmer for another 5 minutes.
Cut fish up into individual serving pieces and place in broad soup bowls. Cover with broth drizzle each bowl with a little more olive oil and top with a sprinkle of parsley. Serve with a slice of lemon and crusty bread.
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