Chesapeake Rockfish with Herb Butter
Baked striped bass, known locally as rockfish, finished with a lemon-herb butter — a fall favorite along the Bay.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 17
- carbs
- 2
- protein
- 34
- calories
- 300
Instructions
- 1
Preheat your oven to 400°F.
- 2
Mash the butter with the parsley, chives, garlic, and lemon zest.
- 3
Place the fillets in a baking dish. Season them with salt and pepper.
- 4
Spread the herb butter over each fillet. Top with the lemon slices.
- 5
Bake for 15–18 minutes until the fish flakes easily with a fork.
- 6
Let the fish rest for 3 minutes before serving.
- 7
Spoon the pan juices over the fillets to serve.
Chef's tips
Rockfish season peaks in Virginia in the fall and spring. Ask for line-caught fish for the best flavor, and do not overbake because the fillets dry out quickly.
Storage
Refrigerate leftovers up to 2 days.
Reheating
Reheat gently in a low oven, covered, to avoid drying the fish.
Common mistakes to avoid
- •Overbaking the fish until it dries out.
- •Skipping the resting time before serving.
Serving suggestions
Cooked Chesapeake Rockfish with Herb Butter?
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