Indulge in the tantalizing flavors of our Crispy Lemon Herb Rockfish recipe, a delightful seafood delight that will transport your taste buds to the ocean’s depths. This recipe showcases the natural flavors of rockfish, complemented by a zesty lemon twist and a medley of aromatic herbs. With its crispy exterior and tender, flaky flesh, this dish is sure to please seafood lovers and leave them craving for more.
- Prep time: 15 minutes
- Cooking time: 20 minutes
- Serving: 4
- Yield: 4 servings
- Calories: 280 per serving
Ingredients:
- 4 rockfish fillets (about 6 ounces each)
- 1/2 cup all-purpose flour (60g)
- 1/4 cup cornmeal (30g)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons olive oil (30ml)
- Lemon wedges, for serving
Equipment:
- Large mixing bowl
- Baking sheet
- Non-stick skillet or frying pan
- Tongs or spatula
- Paper towels
Step-by-Step Guide:
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: In a large mixing bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, dried thyme, dried oregano, salt, pepper, and lemon zest. Mix well to ensure the herbs and spices are evenly distributed.
Step 3: Dip each rockfish fillet into the lemon juice, allowing any excess to drip off. Then dredge the fillets in the flour mixture, pressing gently to adhere the coating. Place the coated fillets on the prepared baking sheet.
Step 4: Heat the olive oil in a non-stick skillet or frying pan over medium-high heat. Once the oil is hot, carefully place the coated rockfish fillets in the pan. Cook for 3-4 minutes on each side until golden brown and crispy. Remove from the pan and transfer them to a plate lined with paper towels to absorb any excess oil.
Step 5: Transfer the partially cooked rockfish fillets to the preheated oven and bake for an additional 5-7 minutes until the fish is cooked through and flakes easily with a fork.
Tips and Tricks:
- For an extra burst of flavor, you can sprinkle some additional lemon zest over the cooked fish before serving.
- Serve the crispy rockfish fillets with a side of tartar sauce or a squeeze of fresh lemon juice for a refreshing citrus kick.
- To achieve maximum crispiness, make sure the oil in the skillet is hot before adding the coated fillets. This will help create a golden crust.
Nutritional Information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 22g
- Protein: 30g
- Fiber: 2g
Final Thoughts:
The Crispy Lemon Herb Rockfish recipe offers a delightful balance of textures and flavors, combining the crispy coating with the tender, succulent rockfish. The aromatic blend of herbs and zesty lemon adds a refreshing twist to this seafood dish. Whether you’re hosting a dinner party or simply craving a delicious and healthy meal, this recipe is sure to impress!
FAQ:
Q1: Can I use a different type of fish instead of rockfish?
A1: Absolutely! While rockfish works beautifully in this recipe, you can substitute it with other white fish varieties such as cod, haddock, or snapper.
Q2: Can I use fresh herbs instead of dried herbs?
A2: Yes, you can use fresh herbs if you prefer. Keep in mind that the flavor may be slightly different, so adjust the quantities to taste. Generally, you’ll need about three times more fresh herbs than dried herbs.
Q3: Can I bake the rockfish fillets instead of pan-frying them?
A3: Yes, you can bake the coated fillets directly in the oven without pan-frying them. Preheat the oven to 400°F (200°C) and bake for 12-15 minutes or until the fish is cooked through and crispy.
Q4: How do I know when the fish is cooked through?
A4: The fish is cooked through when it flakes easily with a fork. You can also use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
**Q5: Can I make this recipe gluten-free?A5: Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend and ensuring that the other ingredients, such as cornmeal and spices, are also gluten-free. Check the labels of the ingredients to ensure they are suitable for a gluten-free diet.
Q6: Can I make the coating ahead of time?
A6: While it’s best to coat the rockfish fillets just before cooking for optimal crispiness, you can prepare the coating mixture ahead of time and store it in an airtight container. When ready to cook, dip the fillets in lemon juice and dredge them in the pre-prepared coating.
Q7: Can I freeze the cooked rockfish fillets?
A7: It’s not recommended to freeze the cooked rockfish fillets as the texture may change upon thawing. It’s best to enjoy them fresh for the best taste and texture.
Q8: How should I store leftovers?
A8: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fillets in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
