One Pot Rockfish

    40 minutes

    Seafood is easy to cook and this dish proves it! Fresh fish is placed on a bed of spinach, seasoned with herbs and spices and topped with lemon for a great one-pot meal.

    54 people made this

    Serves: 2 

    • 5 cups fresh spinach
    • 2 (185g) fillets rockfish (or other white fish)
    • 10 cherry tomatoes, halved
    • 1/2 cup (125ml) vegetable stock
    • 2 tablespoons minced fresh dill
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon lemon pepper
    • 1/4 teaspoon onion powder
    • salt and ground black pepper to taste
    • 2 lemon slices
    • 2 onion slices
    • 1 teaspoon butter

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. Layer the spinach in the bottom of a 2 litre baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the stock into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt and pepper. Place the lemon, onion and butter on the rockfish. Cover the entire dish with aluminium foil.
    3. Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

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    Reviews in English (93)


    This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks down significantly. Five cups of spinach really means five cups of spinach. The cooking dish will start to look ridiculously full, but keep adding that spinach because it reduces down to a fairly small bed once cooked. We second-guessed the amount and ended up sadly short on spinach.  -  01 Apr 2008  (Review from Allrecipes USA and Canada)


    This was a great recipe, but I made a few changes. I heeded the other reveiwers' suggestion that there was too much broth in this recipe and substituted 1/2 cup canned clam juice for the vegetable broth. I had no fresh dill, so I used 1 teaspoon of dried. I salted and peppered the fish after settling it on the spinach, then thoroughly mixed all the other spices in a small prep bowl and sprinkled on top of the fillets before covering with the onion and lemon slices. My fillets were rather thick, so I found it necessary to add about 7-8 minutes to the baking time. I suggest checking to see if the fish flake easily with a fork after 25 minutes, then adding more time if necessary. Presentation is key, so I used a slotted spatula to slide under each fillet and spinach and then onto the plate, then garnished with the cerry tomatoes. Delicious and a great presentation for a dinner when you want to impress. BTW, I had fresh rockfish caught the day before in the Chesapeake Bay so this helped with achieving a final result that was memorable!  -  15 Dec 2008  (Review from Allrecipes USA and Canada)


    Substitution: Chardonnay for Vegetable Broth (Who has this stuff in their house anyway?) and Red Snapper for Rockfish I also sliced up the entire lemon and covered all the fillets with them. I don't think it made much difference. I didn't season with salt and pepper whatsoever. I tend to leave that for the table. This is a nice, simple way to prepare some fish. I think using the wine altered the taste profile a bit, so I'd likely make some other seasoning choices next time, but I liked it overall.  -  02 Apr 2008  (Review from Allrecipes USA and Canada)