Baked Rockfish with Sun-Dried Tomato Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Seafood
Serves: 5 servings
Ingredients
  • 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
Instructions
  1. Thaw filet, if frozen.
  2. Preheat oven to 400 degrees.
  3. In a large saucepan, melt butter on low heat.
  4. Add garlic, red pepper flakes, seafood stock and heavy cream.
  5. Once warmed, combine with the parmesan cheese, sun-dried tomatoes, artichokes, if desired, and herbs.
  6. 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.
  7. Lay the filet on top of the spinach.
  8. Pour cream sauce over filet.
  9. Place another sheet of foil over the rockfish. Fold matching edges at least twice to seal tightly.
  10. Insert pan into oven and bake for 15 minutes.
  11. Uncover and cook an additional 5 minutes or until fish flakes.
  12. This is marvelous served over nests of angel hair pasta.
  13. Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/baked-rockfish-sun-dried-tomato-cream-sauce/