Rockfish, or Striped Bass as it is also known, has alluded me for years. Why I have not prepared it more often, I do not know. We eat salmon, tuna, but this is local! Wake up, girl and take advantage of what immediately surrounds you! After preparing this Baked Rockfish with Sun-Dried Tomato Cream Sauce, I am intrigued by what I will attempt next.
Rockfish(Striped Bass)was designated the Maryland State Fish in 1965. This delicacy of the Chesapeake Bay region is moderately fatty, rich in flavor and has a large, firm flake. Rockfish in other areas of the country could be referencing a different species, yet when sold within Maryland, it’s referencing the Striped Bass.
Allow time to thaw the filet, if needed, then preheat the oven. Creating the cream sauce is next on the agenda. Its stint in the pan is brief and the tantalizing aroma will draw the teens from their hidden nooks to investigate and ask, “When will dinner be ready?” Must be something special if it has this effect, don’t you think?
Cover a large sheet pan with heavy duty non-stick foil, creasing all 4 sides up to prevent the sauce from escaping. Layer the spinach, as much as you desire, vertically down the center. When I make this again, I will probably add more spinach. Place the filet on bed of spinach.
Place another sheet of foil over the filet. Match edges and fold inward at least twice to seal your delightful meal.
After baking for 15 minutes, remove from oven, unfold edges to remove top foil. Make sure you keep the foil edges creased upward on the bottom.
Bake an additional 5 minutes…or until flaky as evident in the bottom right corner of picture below….Look At. That! If you could only jump into this picture to take a bite! If there was some way to make this a scratch-n-sniff pic! Technology needs to catch up! This Baked Rockfish with Sun-Dried Tomato Cream Sauce is perfection!
This sauce is similar to one I use on Chicken with Sun-Dried Tomato Cream Sauce. It’s so flavorful and will not disappoint you! Place either recipe over nests of angel hair pasta and you have a meal to remember. I would definitely add the artichokes as they compliment this sauce and notches up the flavor.
Serves: 5 servings
- 1.5 pounds Rockfish filet, skin removed
- 3 T. butter
- 1½ t. pressed or minced garlic
- ¼ t. crushed red pepper flakes
- 1 c. seafood stock~ I used Better than Bouillon Clam Base.
- ⅔ c. heavy whipping cream
- ½ c. parmesan cheese, finely grated
- ½ c. Sun-Dried Tomatoes-Julienne Cut with Herbs
- ¼ t. dried basil
- ¼ t. dried thyme
- ¼ t. dried oregano
- Artichokes- Highly Recommended !
- Fresh spinach
- Thaw filet, if frozen.
- Preheat oven to 400 degrees.
- In a large saucepan, melt butter on low heat.
- Add garlic, red pepper flakes, seafood stock and heavy cream.
- Once warmed, combine with the parmesan cheese, sun-dried tomatoes, artichokes, if desired, and herbs.
- On a sheet of heavy duty non-stick foil, place a bed of spinach down the center. Curl up edges to hold any sauce which may spread out.
- Lay the filet on top of the spinach.
- Pour cream sauce over filet.
- Place another sheet of foil over the rockfish. Fold matching edges at least twice to seal tightly.
- Insert pan into oven and bake for 15 minutes.
- Uncover and cook an additional 5 minutes or until fish flakes.
- This is marvelous served over nests of angel hair pasta.