Oven-Roasted Chesapeake Rockfish with Peppers and Baby Potatoes
  • 1 roasted red pepper, puréed
  • 1/2cup canola mayonnaise
  • 1-2teaspoons chopped garlicor to taste
  • Pinch of saffronoptional
  • Pinch of cayenne pepper
  • 2tablespoons olive oil
  • 1medium onion, thinly sliced
  • 2teaspoons minced garlic
  • 1 green pepper, seeded and julienned
  • 2 red peppers, seeded and julienned
  • 2 yellow peppers, seeded and julienned
  • 1cup chicken stock or white wine
  • 2-3tablespoons mixed chopped fresh herbssuch as thyme, oregano, rosemary, or parsley
  • Pinch of saffronoptional
  • Sea salt and freshly ground black pepper
  • 1 1/2 to 1 3/4pounds rockfish fillets, cut into four portions
  • 1tablespoon olive oil
  • 16-20 unpeeled baby new potatoes, halved if large
  • Small bouquet assorted herbsfor garnish
  1. Combine all rouille ingredients in a food processor and process until smooth. Refrigerate.
  2. Preheat oven to 450°F. Heat 2 tablespoons olive oil in a medium sauté pan and add onion, garlic, and peppers. Sauté for 3 minutes, stirring frequently. Add stock or wine, herbs, and saffron (optional), and season to taste with salt and pepper. Bring to a boil, then spoon pepper mixture into a baking dish large enough to accommodate fish fillets in one layer.
  3. Steam or boil potatoes 15-20 minutes, until you can insert a fork easily.
  4. Season rockfish fillets with salt and pepper. Clean sauté pan and heat until nearly smoking. Add remaining 1 tablespoon olive oil and immediately sear seasoned rockfish fillets for 1-2 minutes on one side. Remove with a spatula and place on top of pepper mixture, seared side up. Bake 5-10 minutes, depending on the thickness of the fish and desired doneness. Serve fillets with baby new potatoes and a dollop of red-pepper rouille, garnished with the small bouquet of fresh assorted herbs.