Preheat the oven to 375 degrees Fahrenheit. Cut the rockfish into serving pieces about 1/4-pound each. Rinse the pieces under cold running water and drain on paper towels.

Spray a baking pan or iron skillet with cooking spray, or melt butter to coat the pan. Place the fish pieces in the pan, folding under thin areas so the pieces are of uniform thickness.

Grate a carrot, and thinly slice green salad onions or a leek. Mix together the pesto, grated carrot, onions, peas and the juice of one lemon or bottled lemon juice. Add sea salt to taste. Spread the vegetable mixture evenly over the fish portions. Place a fresh herb sprig atop each one, if desired.

Cover the baking dish with a lid or foil. Bake the covered fish in the center of the oven, generally for about 40 minutes for two pounds of fish. Check with a fork; fish is done when it flakes easily. Baking time varies according to the thickness of the fish portions.

Preheat the oven to 425 F. Rinse the fish and cut it into portions. Drain the pieces and pat them dry with paper towels.

Place butter in an iron skillet or a baking pan, and set the pan in the oven to melt the butter. Mix together biscuit baking mix and cornmeal in a bowl, adding spices to taste. Beat an egg in a separate bowl.

Remove the pan from the oven. Dip each piece of fish into the beaten egg, coating it on all sides. Dip the egg-coated fish into the dry mixture and place it into the pan of melted butter. Coat all the fish portions and arrange them in the pan.

Bake the fish uncovered for 10 to 12 minutes, or until the bottom crust is lightly browned. Turn the fish with a spatula, being careful to keep the coating intact. Bake it for an additional 12 to 15 minutes. It’s done when the coating is crispy golden brown and the fish flakes with a fork. Serve with lemon wedges, malt vinegar or tartar sauce.