Ingredients and Weight:
- Rockfish fillets: 1 1/2 pounds (680 grams)
- Potatoes: 2 pounds (900 grams)
- Carrots: 1 pound (450 grams)
- Celery: 1 pound (450 grams)
- Onion: 1 large (125 grams)
- Garlic: 3 cloves (10 grams)
- Lemon juice: 1/4 cup (60 milliliters)
- Olive oil: 1/2 cup (120 milliliters)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45-60 minutes
Difficulty Level:
3/5
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut rockfish fillets into 8 equal portions and season with salt and pepper.
- Peel and cut potatoes into 1-inch cubes. Peel and slice carrots and celery. Chop onion. Mince garlic.
- In a large bowl, combine potatoes, carrots, celery, onion, garlic, lemon juice, and olive oil. Season with salt and pepper to taste.
- Spread vegetable mixture in a single layer in a large baking dish. Place rockfish fillets on top of vegetables.
- Bake for 45-60 minutes, or until fish is cooked through and vegetables are tender.
Nutritional Information:
Serving size: 1/8 of recipe
- Calories: 350
- Fat: 10 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- One-pan, easy-to-prepare meal
- Hearty and flavorful combination of fish and vegetables
- Perfect for a comforting and satisfying dinner
User Comments:
- "The fish was tender and flaky, and the vegetables were cooked to perfection."
- "The lemon juice added a bright and refreshing flavor to the dish."
- "I loved that I could prep and cook it all in one pan, saving me time and cleanup."
Special Precautions and Tips:
- If you cannot find rockfish, you can substitute another firm white fish, such as halibut or cod.
- For a crispier fish, broil for the last 5 minutes of cooking.
- Serve with a side of crusty bread or rice to soak up the flavorful juices.
