Simple roasted vegetables and oranges gives a fresh take to a simple broiled rockfish dinner.
Citrus Provencal Broiled Vermillion Rockfish
While this recipe is made for two, it scales up easily. The time under the broiler will depend on the thickness of the fillets - thinner fillets will cook faster than thicker ones.
Ingredients
- 10 to 12 oz. portion of Vermillion rock fish fillet or a piece big enough for two people
- 1 medium onion chopped
- 1 large Beefsteak tomato- peeled seeded and chopped
- 10 Kalamata olives pitted
- 1 orange segmented with the peel of 1/4 of the orange grated
- 1/2 cup basil springs
- 1 bay leaf
- 4 garlic cloves crushed
- 1/4 cup dry white wine
- Olive oil for drizzling
- Chopped parsley for garnish
- Sea salt
- Cracked black peppercorn
Instructions
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Preheat the oven to the broiler setting, at 425 degrees F.
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Oil a 12 inch baking or broiler pan. A heavy small paella pan works fine as well.
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Arrange the chopped onions, tomatoes, olives, orange segments and orange zest, herbs and garlic on the bottom. Add in the dry white wine season with a bit of sea salt and cracked black peppercorn. Sprinkle salt and pepper over the fish, and arrange the fillet on top of the vegetables.
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Place the pan under the broiler. Broil for 15 to 20 minutes, or until the fish is done and vegetables have softened.
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Serve immediately.
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