Name: Crispy Baked Rockfish with Sun-Dried Tomato Pesto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Ingredients: 3 (6 to 8 oz.) portions rockfish or yelloweye; 2 tablespoons freshly squeezed lemon juice, divided; 1 teaspoon sea salt, divided; ¼ teaspoon black pepper; ½ cup panko bread crumbs; 3 tablespoons fresh parsley, chopped; 2 tablespoons unsalted butter, melted; ½ teaspoon garlic powder; ¼ teaspoon paprika; 1 (8.5 oz) jar sun-dried tomatoes in oil; 1 cup fresh basil leaves; ½ cup parmesan cheese, grated; ½ cup extra virgin olive oil; ¼ cup pine nuts; 3 cloves garlic; ½ - ¾ teaspoon salt

Bold in Texture and Taste

This recipe for panko breaded fish features rockfish, a flavorful white fish that's flaky and firm in texture — the perfect canvas for a sun-dried tomato and breadcrumb topping that's bold in texture and taste. You might also enjoy substituting a firmer, heartier species like yelloweye rockfish or Pacific cod for this recipe.

While this dish calls on you to make your own batch of sun-dried tomato pesto, a good quality store-bought sun-dried tomato pesto can be used instead. This will save you time and effort, but it also can be a great option when the basil at your local market is less than vibrant.

Panko breadcrumbs are ideal to use in this recipe for breaded fish, as they'll crisp up nicely when baked in the oven, giving the meal a fried texture without the mess of frying. If you don't have panko breadcrumbs, regular breadcrumbs are fine to use — but we recommend pre-toasting them before cooking with them to ensure that they'll have the right level of crunch once the fish is baked.

Print Recipe

Crispy Baked Rockfish with Sun-Dried Tomato Pesto

By Wild Alaskan Company

Prep time

30 minutes

Cook Time

15 minutes

Total time

45 minutes

Yield

Ingredients

3 (6 to 8 oz.) portions rockfish or yelloweye
2 tablespoons freshly squeezed lemon juice, divided
1 teaspoon sea salt, divided
¼ teaspoon black pepper
½ cup panko bread crumbs
3 tablespoons fresh parsley, chopped
2 tablespoons unsalted butter, melted
½ teaspoon garlic powder
¼ teaspoon paprika
1 (8.5 oz) jar sun-dried tomatoes in oil
1 cup fresh basil leaves
½ cup parmesan cheese, grated
½ cup extra virgin olive oil
¼ cup pine nuts
3 cloves garlic
½ - ¾ teaspoon salt

Instructions

1. Preheat oven to 425F. Meanwhile, line a baking sheet with parchment paper and set aside.

2. In a food processor, combine sun-dried tomatoes in oil, basil, parmesan, pine nuts, garlic, basil and salt. While the food processor is running, slowly add olive oil until emulsified (for a thinner consistency, add additional oil). Transfer to an airtight container and store in the refrigerator for up to one week.

3. Use paper towels or clean kitchen towel to pat fish dry. Drizzle the remaining 2 teaspoons of lemon juice over the fillets, then sprinkle with salt and pepper. Arrange on baking sheet, then coat with about tablespoons of sun dried tomato paste.

4. In a small bowl, combine the panko breadcrumbs, lemon juice (reserve about 2 teaspoons), parsley, melted butter, garlic powder and paprika. Top fillets with 2 to 3 tablespoons of panko mixture, pressing down gently to adhere.

5. Transfer baking sheet to oven and bake for 12 to 15 minutes, or until fish flakes easily. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Crispy Panko Breaded Rockfish with Sun-Dried Tomato Pesto

Bold in Texture and Taste

Crispy Baked Rockfish with Sun-Dried Tomato Pesto

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