Baked Rockfish with Sun-Dried Tomato Cream Sauce
Author: My Dragonfly Cafe
Recipe type: Main
Cuisine: Seafood
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.
- Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/baked-rockfish-sun-dried-tomato-cream-sauce/
3.5.3218