Rock fish—also referred to as rock cod or pacific snapper depending on the species and area you might catch or purchase them—have a mild and sweet flavor with a lean and firm texture, perfect for grilling or baking.
· 4 rock fish fillets
· 1 bunch asparagus, tough ends snapped off
· ½ cup baby Yukon gold potatoes, halved
· 1 bunch carrots, cut lengthwise
· 1 stick butter, cut into pats
· Scallions, sliced, to taste
· 2-3 lemons, sliced
· Fish spice mixture, recipe to follow
· Tajin, to taste
· Salt and pepper, to taste
· Olive oil, to taste
Fish Spice Mixture:
· 3 tablespoons lemon pepper
· 2 tablespoons dried dill
· 1 ½ teaspoon kosher salt
· 1 ½ teaspoon sugar
· 1 teaspoon dried chives
· 1 teaspoon garlic salt
· 1 teaspoon onion salt
· 1 teaspoon dried parsley
Preheat oven to 400 degrees F. Place the potatoes and carrots on the baking sheet and drizzle liberally with olive oil. Sprinkle salt and pepper, to taste. Arrange the potatoes and carrots on the baking sheet, cut side down. Cook for 15 minutes and then remove from oven.
While the potatoes and carrots are cooking, season the rock fish fillets with the fish spice mixture.
Flip the potatoes over and move to one end of the baking sheet. Move the carrots to the other side of the baking sheet and add the asparagus with the carrots. Place the rock fish fillets in the middle. Arrange the scallions and lemon slices over the fish. Add several pats of butter to the vegetables, potatoes, and rock fish fillets. Sprinkle the entire baking sheet with Tajin, to taste.
Place the baking sheet back in the oven and cook 8-10 minutes. Remove from the oven and squeeze the juice of the lemon over the entire dish.