Smoky Paprika Rubbed Fish With Buttery Cherry Tomatoes
February 27th, 2025A Weeknight Dinner Ready in Under 20 Minutes
This smoky, flavorful fish dish is a quick and delicious way to enjoy flaky fish dressed up with bold, vibrant flavors. Wild-caught yelloweye rockfish is a great option for this recipe for its hearty texture and mild flavor, which is beautifully enhanced by an aromatic blend of smoked paprika, garlic, and lemon zest. The spiced fish is seared to a subtle crisp before being finished in the oven. You’ll also make a simple, buttery pan sauce with fresh cherry tomatoes and a squeeze of lemon juice, which adds brightness and richness to the meal. From start to finish, the dish is ready in just 20 minutes — perfect for an impressive lunch or dinner, even when you’re short on time.
If you don’t have yelloweye rockfish in your kitchen, try substituting Pacific halibut or lingcod. Alternatively, you can use “regular” rockfish, which will pair beautifully with the smoky paprika rub.
Note: Rockfish fillets typically have a thinner profile than yelloweye rockfish, so you won’t need to bake them — simply cook rockfish in the pan for a minute or two longer, then transfer everything to serving plates straight from the stovetop. If desired, you can leave the tomatoes in the pan for a few extra minutes to achieve a lusciously saucy texture.
Smoky Paprika Rubbed Fish With Buttery Cherry Tomatoes
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions yelloweye rockfish or other mild white fish
- 4 teaspoons smoked paprika
- 4 garlic cloves, minced
- 2 lemons zested and juiced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 cup cherry tomatoes
Instructions
1. Preheat oven to 350F.
2. Pat the yelloweye rockfish fillets dry with a clean kitchen towel or paper towel, then season all sides with smoked paprika, garlic, lemon zest, salt, and pepper.
3. Heat a medium skillet over medium heat. When oil is sizzling hot, carefully lower fish into the skillet. Sear for 2 minutes, then flip. Add in butter and cherry tomatoes, then continue cooking for 3 minutes.
4. Carefully add lemon juice to the skillet, then transfer to the oven and bake until fish reaches an internal temperature of 130F on an instant-read thermometer at its thickest part, about 3 to 5 minutes, depending on thickness of the fillets. Add another minute or two for thicker fillets or until the fish has reached desired doneness.
5. Divide fish and saucy tomatoes evenly among shallow serving bowls. Enjoy 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.
