BS Gal
Voted Nicest in 08
Another one I really like:
Baked Rockfish in a Fennel & Tarragon Herb Crust
4 6 to 8 ounce skinless rockfish fillets
Juice of 2 lemons
Sea Salt to taste
3 slices white bread, ground into crumbs (I just use bread crumbs - about 1/2 cup?)
1/4 dried fennel seeds (I have substitued chopped pecans or walnuts intead and it's yummier)
1/3 cup melted butter, plus additional butter for greasing the pan
4 tsp. dried tarragon leaves, chopped
2 cloves garlic, chopped
Place fillets in a shallow dish, Add the lemon juice and sprinkle with sea salt. Cover with plastic wrap and let marinate for 1/2 hour.
While fish is marinating, thoroughly combine bread crumbs, fennel (or pecans, whatever), 1/3 cup melted butter and tarragon; add garlic and mix.
Preheat oven to 375.
Remove the fillets from the lemon juice and place side by side in a lightly buttered baking pan. Spread the bread crumb mixture evenly over the fillets. Bake for 20 minutes until the fish flakes.
Baked Rockfish in a Fennel & Tarragon Herb Crust
4 6 to 8 ounce skinless rockfish fillets
Juice of 2 lemons
Sea Salt to taste
3 slices white bread, ground into crumbs (I just use bread crumbs - about 1/2 cup?)
1/4 dried fennel seeds (I have substitued chopped pecans or walnuts intead and it's yummier)
1/3 cup melted butter, plus additional butter for greasing the pan
4 tsp. dried tarragon leaves, chopped
2 cloves garlic, chopped
Place fillets in a shallow dish, Add the lemon juice and sprinkle with sea salt. Cover with plastic wrap and let marinate for 1/2 hour.
While fish is marinating, thoroughly combine bread crumbs, fennel (or pecans, whatever), 1/3 cup melted butter and tarragon; add garlic and mix.
Preheat oven to 375.
Remove the fillets from the lemon juice and place side by side in a lightly buttered baking pan. Spread the bread crumb mixture evenly over the fillets. Bake for 20 minutes until the fish flakes.
