Rockfish is a type of bass. It’s got a firm white flesh that does well in the oven and you really have to try to overcook it. It’s good in heavy red sauces and stews, though I suppose it would be a good chowder fish, too.

I roasted the zuchinni with garlic first. Then, I took the zuchinni out of the pan. I put the fish, a splash of red wine, a handful of crushed tomatoes, and some capers back in the oven in the same pan. When the fish was done, I smashed the roasted garlic on top of it and dished the fillet over a serving of mac tossed in olive oil. I didn’t have more elegant pasta and there was no way I was going back store in this squall.

Man, the weather is vile. Fish Wednesday, however, with a nice full red, takes the edge of how absolutely horrible it is outside. You’re always invited for Fish Wednesday, you know, but you should give me a call early in the day so I know how much fish to buy.
[tags]Fish Wednesday, rockfish[/tags]