Baked Asian Rockfish
Baked rockfish with a delicate Asian-inspired sauce is quick, easy, and delicious.
- 10 min
- Serves 4
- 9 ingredients
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil, and spray with cooking spray. Place filets onto the prepared baking pan.
- In a small bowl combine sesame oil, soy sauce, lime juice, honey, ginger, garlic, and pepper flakes. Spoon mixture evenly over top of filets.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes. Sprinkle filets with scallions before serving.
Frequently asked questions
What fish can I use instead of rockfish?
Any firm white fillet of similar thickness, such as cod, haddock, snapper or tilapia. The sauce does the work here, so what matters is that the fillets are about the same 6 ounce size and cook in the 10 to 15 minutes given.
Can I use frozen fish for this recipe?
Yes, thaw it fully and pat it dry first. The sauce is thin and poured straight over the top, so water sitting on the fillet dilutes it and stops it clinging as the fish bakes.
How do I know when the fish is done?
It flakes apart easily when you press a fork into the thickest part, which takes 10 to 15 minutes at 200C. Thinner fillets sit at the shorter end, so start checking early rather than waiting out the full time.
Can I use ground ginger instead of fresh?
Yes, use about a quarter teaspoon in place of the tablespoon of fresh. Ground ginger is far more concentrated and tastes warmer and less bright, so the sauce loses some of its freshness against the lime.
Can I make the sauce ahead of time?
Yes. The sesame oil, soy sauce, lime juice, honey, ginger, garlic and pepper flakes can be mixed and kept covered in the fridge. Whisk it again before spooning it over, since the honey settles.
What do you serve with baked Asian rockfish?
Steamed rice is the natural partner, since there is a thin sauce that would otherwise be left in the pan. Steamed greens or a cucumber salad on the side keep the plate light.