Oven Roasted Pacific Rockfish with Leeks, Potatoes and Lemon Mayonnaise

Rockfish-1

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Oven Roasted Pacific Rockfish with Leeks, Potatoes and Lemon Mayonnaise
Serves 2

Items You Will Need
Olive oil
1 tablespoon butter
1 large leek, cleaned, dark green leaves removed, and light green part sliced ½-inch
2 Yukon Gold potatoes, diced ½-inch
2 sprigs fresh thyme
¼ cup white wine
½ cup chicken stock
Salt and freshly ground black pepper
2 (7-ounce) fillets Pacific Rockfish
Lemon Mayonnaise:
3 tablespoons mayonnaise
½ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Directions To Make

  • Pre-heat the oven to 450º F.
  • Heat a large ovenproof skillet or sauté pan over medium heat. Add one tablespoon of olive oil and the butter and sauté the leeks and potato for 5 minutes or so. Season with salt and freshly ground black pepper. Add the white wine and chicken stock and simmer everything together until the leeks are soft – about 12 to 15 minutes.
  • Place the Rockfish fillets on top of the vegetables, season the fish with salt and freshly ground black pepper and drizzle with a little olive oil. Transfer the pan to the oven and roast for 10 minutes or until the Rockfish is cooked through and is firm to the touch.
  • While the Rockfish is roasting, make the lemon mayonnaise by combining the mayonnaise with the lemon zest, lemon juice and herbs. Season with salt and freshly ground black pepper.
  • Remove the fish from the oven. Drizzle a little more olive oil over the fish and vegetables and serve the lemon mayonnaise on the side.
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