COOKING ROCKFISH RIGHT is Striped bass can be one of the toughest proteins to get proper for multiple motives: It lacks the abundance of fat observed in different fish like salmon, and the muscle fibers are shorter and do not have the equal degree of connective tissue safety as red meat and other animal proteins. So, what need to a domestic prepare dinner do to make the fine of the seize?
- 2 4-ounce Rockfish filets
- 1 medium russet potato
- 1 tablespoon of lemon juice
- 3 tablespoons of butter
- 3 tablespoons of olive oil (not extra-virgin)
- 8-ounces of kale
- 8 to 10 sliced grape tomatoes
- Salt and pepper
- Peel and spiralize the potato and toss it with the tablespoon of lemon juice.
- Pat the rockfish filets dry and season each side with salt and pepper.
- Wrap each filet with the spiralized potato.
- Heat the olive oil in a non-stick pan on medium-high heat until oil is around 350 degrees.
- Place fish in the oil and brown on each side (2-3 minutes aside). Don’t worry about it cooking all the way through just yet.
- Remove the pan from the stove, and carefully place the fish on a plate. Put the kale and tomatoes in the pan and place the fish back on top of them. This provides a little extra cushion, so the bottom of the fish does not cook faster than the top.
- Place the 3 tablespoons of butter around the fish. (Use a garlic compound butter for a little extra flavor.)
- Place in a 450-degree oven and cook for 5-8 minutes. Take out when the kale looks cooked. Take a temp on the fish.
Plate and enjoy it!