Potato Wrapped Rockfish

Potato Wrapped Rockfish

Author: https://www.chesapeakebaymagazine.com/features/2018/6/13/cooking-rockfish-right


  • 2 4 oz Rockfish filets
  • 1 medium russet potato
  • 1 tbsp lemon juice
  • 3 tbsp butter
  • 3 tbsp olive oil not extra-virgin
  • 8 oz kale
  • 8 to 10 grape tomatoes sliced
  • 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°.
  • Place fish in the oil and brown on each side (2-3 minutes a side). 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° oven and cook for 5-8 minutes. Take out when the kale looks cooked. Take a temp on the fish.
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