Yelloweye rockfish is usually marketed in restaurants and stores as the more familiar red snapper. Though not technically the same, their flavor and texture are indiscernible, and they are well suited to all of the same preparations. Yelloweye rockfish holds up well to just about any cooking method, including baking, and its mild taste supports a wide array of recipes, from sweet to savory. The fish is a low-calorie, low-saturated-fat source of protein, unsaturated fat, vitamin A, potassium and other nutrients. Baking yelloweye rockfish is a simple procedure that even novice home cooks can pull off well.
Preheat the oven to 325 degrees Fahrenheit.
Rinse the yelloweye rockfish fillet with cold water and pat it dry gently with clean paper towels.
Apply olive, canola or another cooking oil to all surfaces of the yelloweye rockfish with a soft-bristled cooking brush.
Sprinkle salt and ground black pepper over the yelloweye rockfish to taste, and drizzle on 1 tsp. of lemon juice. Add other desired herbs and spices to taste, or according to the instructions in a favorite fish recipe. Use thyme or oregano as complementary herbs. Give the fish a Cajun-style kick with paprika, ground red pepper, cayenne pepper and garlic powder.
Place the yelloweye rockfish in a shallow, glass baking dish. Add in vegetables, rice, sauce or other ingredients you're baking the fish with. Cover the dish tightly with aluminum foil and put it in the center of the oven.
Bake the yelloweye rockfish until its meat is opaque all the way through and it flakes easily with light pressure from a fork. Expect it to take approximately 25 minutes. Monitor the fish's progress after 20 minutes, though, as cooking time varies by oven, size of the fish and other factors.
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Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications.