Portuguese-style Baked Rockfish
This Portuguese-style Baked Rockfish recipe is simple, fresh, and delicious!
I’ve been meaning to write this post for awhile. Being Portuguese I love seafood, especially fish dishes made with fresh caught fish. A few times a year my dad and his buddies rent a boat and they spend the day out on the water fishing. I’ve started tagging along on these trips and it is so much fun! We get up at the crack of dawn and catch fish all day. My favorite is Maryland rockfish, otherwise known as striped bass. It’s a gorgeous fish with white meat, a mild flavor, and a medium texture. It is extremely versatile and you can cook it in just about any way you can imagine, grill, steam, poach, roast, broil, etc..
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In my family we bake it in a big dish full of tomatoes potatoes, onions, and garlic. The fish is simple, it is cleaned and gutted but that is it. I just cut the whole thing up into large pieces, bones, skin and all. Now I know that isn’t for everyone (I recommend you give it a try!) but don’t let that stop you from making this. You can certainly use fish that has been skinned and de-boned. Just make sure you get a nice thick piece of fish so it can withstand baking. The pieces are nestled the into the vegetables and I sprinkle the whole dish in spices, salt, pepper, and paprika. Don’t forget the paprika, we love using it in Portuguese cuisine! Add a little parsley and pop the whole dish in the oven for about 35 minutes.
What you end up with is this light, flakey, fish swimming in a pool of flavorful tomato juices, and soft, perfectly cooked potatoes that have sucked up all of the flavors of the dish. Squeeze a lemon over the whole thing to add a little zing. It is heavenly! When you make this you have to eat it with some fresh baked bread. Mmmm, dipping the warm, soft, bread in those juices and soaking up all of those flavors into one bite is my favorite part!
If you don’t have access to fresh caught rockfish (striped bass) that’s ok, you can use any firm, mild, white fish.
Portugese-style Baked Rockfish
Ingredients
Instructions
- Preheat oven to 400 F degrees.
- Coat bottom of casserole dish with olive oil.
- Add chopped potatoes first, then onions, tomatoes, and garlic.
- Top with rockfish steaks.
- Sprinkle salt, pepper, paprika, and parsley.
- Cover with foil and bake for 35 minutes or until fish is flaky and potatoes are soft.
Nutrition
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That looks gorgeous! I’ve had cod cooked in a similar way. It’s so flavorful and simple as you’ve mentioned. The flavors really shine.
Cod is the fish we use most often in Portuguese dishes I just subbed it out for something fresh. I’m so glad you like it!
This is a great recipe and the fact that it is fresh and you know where the source of your fish is wonderful. Also, love that you are having a day with Dad is priceless.
Fresh caught fish is the best. Spending time with loved ones is precious. We must not take it for granted.
This looks delicious! I am always looking for ways to cook fish. Thanks for sharing.
Freshly caught fish is the best. Living in Alaska we thankfully have access to fresh fish most of the year.
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Thank you! I loved this recipe and passed it on. It is fantastic!
Ruth, I’m so glad. Thank you!
Made this and added a tin of smoked mussels, and sliced linguisa sausage. This enhanced the smoky essence of the paprika. Yummy!
OMG that sounds so good!! Thanks for the tip!
I feel like if you don’t love the smell and taste the fish this might be too fishy of a dish for you, I would recommend putting the fish toward the bottom of the pile to get more of the oil and flavor and juices, and definitely more garlic and more oil maybe a couple less potatoes.
This dish is definitely for fish lovers like myself, especially fresh caught fish. Yum!
This was awful. Potatoes not done at same time as fish (way over-cooked). I usually do not follow recipes exactly and this time I did. My mistake! Rock fish needs gentle cooking. Not this! 1
I can only think that the rock fish pieces were smaller and that is why it was over cooked and maybe the potatoes were larger than I cut mine. I have been making this for years and getting the fish and veggies cut to right size is very important. Next time I make it I will weigh everything out, that should help.
I made this dish a couple of weeks ago when my Portuguese fish guy comes to the area. I bought fresh ROCK COD n octopus from him. Anyways, I tried your recipe and my whole family loved it, that I am making it again tonight.. Thanks for the amazing receipe.
Love hearing that Melissa!
The recipe turned out great except that it turned out to be a bit dry with no gravy..Is it possibly because I did not cover with foil before baking?
Or do you add any stock while baking?
Covering it is important so it’s not dry.