Whole Rockfish with Chimichurri Sauce

Recipe provided by:

Edible Monterey Bay Chef Joshua Plesh at Wild Fish

Wild Fish Pacific Grove specializes in dishes featuring fresh, local seafood.

Read the full article at EdibleMontereyBay.com

Prep Time: 45 minutes
Serves: 2-4 people

Ingredients

1½–2 pounds whole rockfish
(We use a variety called chilipepper at the restaurant)

4 garlic cloves, minced
¼ cup red wine vinegar
1 bunch parsley, chopped
4 sprigs oregano, chopped
2 teaspoons smoked paprika
2 teaspoons chili flakes
½ teaspoon salt
½ cup olive oil

Preparation

In a medium bowl, combine garlic, vinegar, parsley, oregano, smoked paprika and chili flakes. Using a whisk, stir while slowly drizzling in olive oil to emulsify the mixture. Season with salt and set sauce aside.

For the rockfish, before roasting it, gut and scale the fish.

Make a cut along the underside of the belly, from the head to ¾ down the fish. Open the cavity and pull out all of the matter you find inside and discard, as well as the gills. Rinse the cavity under running water.

Using a pair of kitchen shears, cut o the pectoral ns on either side of the fish. Cut off the dorsal fins and any sharp spines that run along the top or bottom of the fish.

Using a fish scaler or the back of a knife, scale the fish,, running your knife from the tail to the head repeatedly on both sides, under cold running water, until the fish feels smooth when running your hand over its full length. (Put a plastic bag in the sink to catch scales for easy cleanup.)

Now it’s time to roast your rockfish. Score both sides of the fish. Season both sides and the inside cavity with olive oil, salt and a few sprigs of oregano. Place the fish on a soaked wet cedar plank or a roasting tray, and place in the oven at 400° F for 20–24 minutes, depending on size. Flipping the fish halfway through the cooking process.

The fish is done when the flesh near the spine is just warmed and the fish starts to flake easily with a fork.

Coat the top of the roasted fish with the red chimichurri sauce and some herbs from the garden and enjoy.