Who says turkey has to be the star of Thanksgiving? This year, bring a little Monterey Bay flavor to your holiday table with our Whole Roasted Rockfish with Citrus, Herbs & Brown Butter! Beautifully presented and bursting with seasonal flavors, this locally caught seafood centerpiece is a delicious alternative to the traditional Thanksgiving bird. Rockfish's mild, flaky flesh pairs perfectly with your favorite holiday sides, making it a wonderful way to celebrate the season while supporting our local fishermen and sustainable seafood industry. Give thanks for the bounty of Monterey Bay and make local seafood part of your holiday traditions!
Ingredients
For the Rockfish
1 whole rockfish (approximately 4–5 pounds), cleaned, scaled, and gutted
3 tablespoons extra-virgin olive oil
1 lemon, thinly sliced
1 orange, thinly sliced
4 garlic cloves, lightly crushed
4 sprigs fresh rosemary
6 sprigs fresh thyme
½ bunch fresh flat-leaf parsley
2 shallots, quartered
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ cup dry white wine
For the Brown Butter Sauce
6 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon finely chopped fresh sage
1 teaspoon fresh thyme leaves
e1 tablespoon chopped parsley
Salt and pepper to tast
Preparation
1. Prepare the fish. Preheat the oven to 425°F. Pat the rockfish dry with paper towels. Make three shallow diagonal slashes on each side of the fish to encourage even cooking. Rub inside and out with olive oil, salt, and pepper.
2. Stuff with aromatics. Fill the cavity with lemon and orange slices, garlic, rosemary, thyme, and parsley. Arrange remaining citrus slices and quartered shallots in a large roasting pan. Place the fish on top and pour the white wine around it.
3. Roast until tender. Roast for approximately 30–45 minutes, depending on the thickness of the fish. Begin checking early, and cook until the thickest part reaches 145°F, avoiding contact with the backbone when measuring.
4. Make the brown butter sauce. While the fish roasts, melt butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, approximately 3–5 minutes. Remove from heat and carefully stir in lemon juice, sage, thyme, and parsley. Season to taste.
5. Serve your holiday centerpiece. Transfer the fish carefully to a large serving platter. Surround it with roasted shallots, citrus, fresh herbs, and seasonal vegetables. Spoon some of the brown butter sauce over the fish and serve the remainder on the side. Lift the cooked fillets away from the backbone and check carefully for bones when serving.
Chef's tip: Ask your local fishmonger for a whole, locally caught rockfish that's been scaled and cleaned. A large rockfish makes an impressive presentation, but two smaller fish can work just as beautifully for a larger gathering. For the best results, choose fish based on availability and sustainability guidance, and adjust roasting time for size.
