You have to try the easy rockfish recipe with nasturtiums and carrots! So easy, so delicious, you want want to miss this fantastic recipe!
Rockfish is a normally found off the coasts of the pacific. It is also known as pacific snapper, or rock cod. If you can't find rockfish you can easily substitute snapper for this recipe.
Pacific Rockfish has a mild flavor and can be used in multiple different applications such as crudo, ceviche, baked, grilled or fried. This recipe only has a few components and can be put together very quickly. The mild flavor of the fish pairs well with the nasturtium sauce that has a bit of bite to it. I simply added some roasted carrots to this recipe and that is about all there is to it! I hope you enjoy this rockfish recipe with nasturtiums and carrots!
Rockfish with Nasturtiums and Carrots
For the Fish
- 1 lb rockfish (cut into 4 even pieces)
- 1 1/2 cups panko
- 6 tbsp olive oil
- 2 tbsp butter
- 1 salt
For the Carrots
- 1 lb baby carrots
- 4 tbsp olive oil
- 2 tbsp coriander (coarse ground)
- 1 tbsp pink peppercorns (coarse ground )
- 1 salt (to taste )
For the Rockfish
Drizzle the rockfish fillets with 3 tbsp. of olive oil and season the fish with salt. Then on the fillet side add the panko crumbs pushing down on the breads crumbs to help them adhere to the fish. In a large saute pan on medium heat add the remaining olive oil and butter. Place the fish fillet with breading side down into the pan. Cook on medium to medium low heat. Allow the fish to cook for 3-4 minutes or until the breading become golden brown. Flip the fish over and cook for another 3-4 minutes until the fish is cooked through.
For the Carrots
Toss baby carrots with oil, salt, coriander and pink peppercorn. Place on a sheet pan lined with parchment paper and place in the same preheated 400 degree oven. Roast for roughly 30-45 minutes depending on how thick the carrots are. Test the doneness of the carrots with a cake tester, if the tester goes through the carrot with little resistance then they are done Take the carrots out of the oven and allow them to cool.
Place a spoonful of the nasturtium sauce down on each plate and spread evenly. Then add the roasted carrtos. Place one fillet on each plate. Garnish with nasturtium petals. Serve and enjoy!