Ingredients
Scale
- 4 rockfish fillets (about 6 oz each)
- 2 cups fresh spinach, packed
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Sauté Spinach: Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add Veggies: Add fresh spinach and cook until wilted, stirring occasionally (about 2–3 minutes). Stir in halved cherry tomatoes.
- Add Rockfish: Place the rockfish fillets on top of the spinach and tomatoes. Season the fillets with salt and pepper.
- Bake: Transfer the skillet to the oven. Bake for 12–15 minutes, or until the rockfish is opaque and flakes easily with a fork.
- Serve: Plate the rockfish with the sautéed vegetables and serve immediately.
Notes
- You can substitute rockfish with another mild white fish like cod or tilapia.
- Add a splash of white wine or lemon juice before baking for extra brightness.
- Garnish with fresh parsley or a drizzle of balsamic glaze for a gourmet finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 220
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: rockfish recipe, one-pan dinner, baked fish, healthy seafood, gluten-free fish recipe, weeknight meal