The unique red-pepper rouille adds rich flavor without overpowering the fish. You can substitute wild Alaskan salmon for the rockfish.
Oven-Roasted Chesapeake Rockfish with Peppers and Baby Potatoes
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Ingredients
ROUILLE
- 1 roasted red pepper, puréed
- 1/2 cup canola mayonnaise
- 1-2 teaspoons chopped garlic or to taste
- Pinch of saffron optional
- Pinch of cayenne pepper
ROCKFISH
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 teaspoons minced garlic
- 1 green pepper, seeded and julienned
- 2 red peppers, seeded and julienned
- 2 yellow peppers, seeded and julienned
- 1 cup chicken stock or white wine
- 2-3 tablespoons mixed chopped fresh herbs such as thyme, oregano, rosemary, or parsley
- Pinch of saffron optional
- Sea salt and freshly ground black pepper
- 1 1/2 to 1 3/4 pounds rockfish fillets, cut into four portions
- 1 tablespoon olive oil
- 16-20 unpeeled baby new potatoes, halved if large
- Small bouquet assorted herbs for garnish
Instructions
- Combine all rouille ingredients in a food processor and process until smooth. Refrigerate.
- Preheat oven to 450°F. Heat 2 tablespoons olive oil in a medium sauté pan and add onion, garlic, and peppers. Sauté for 3 minutes, stirring frequently. Add stock or wine, herbs, and saffron (optional), and season to taste with salt and pepper. Bring to a boil, then spoon pepper mixture into a baking dish large enough to accommodate fish fillets in one layer.
- Steam or boil potatoes 15-20 minutes, until you can insert a fork easily.
- Season rockfish fillets with salt and pepper. Clean sauté pan and heat until nearly smoking. Add remaining 1 tablespoon olive oil and immediately sear seasoned rockfish fillets for 1-2 minutes on one side. Remove with a spatula and place on top of pepper mixture, seared side up. Bake 5-10 minutes, depending on the thickness of the fish and desired doneness. Serve fillets with baby new potatoes and a dollop of red-pepper rouille, garnished with the small bouquet of fresh assorted herbs.
