Baked Yelloweye Rockfish with Artichoke Hearts

Baked Yelloweye Rockfish
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Artichoke Hearts, Tomatoes, Olives
Served with Polenta

With its orange-red coloring and distinctive golden eyes, yelloweye rockfish is striking before it ever reaches the kitchen. Its appeal at the table is equally clear: mild, subtly sweet white flesh with a firm texture that yields tender flakes when cooked. Those qualities make it well suited to baking, whether simply seasoned or paired with a flavorful vegetable mixture.

Here, yelloweye rockfish bakes over artichoke hearts, cherry tomatoes, and Kalamata olives, with lemon and parsley to finish. The artichokes bring an earthy, gently nutty character, the tomatoes contribute sweetness and acidity, and the olives add a briny accent. The fish’s mild sweetness balances those savory ingredients, while its firm flesh holds together above the vegetables and their juices.

Served in a small bowl alongside the fish, the polenta is made with corn grits, a little cream, and Parmesan, then finished with a pat of butter, flaky salt, and freshly ground black pepper. Its soft texture and savory corn-and-cheese flavor offer a pleasing contrast between bites of fish and vegetables.

Baked Yelloweye Rockfish Recipe

Ingredients

– 1 yelloweye rockfish fillet, about 6 oz.
– Fine sea salt and black pepper
– 1 T. olive oil, plus more for drizzle
– 1 garlic clove, thinly sliced
– ¾ c. halved cherry tomatoes
– 5 canned whole artichoke hearts, see note below
– ¼ c. pitted kalamata olives, halved
– 3 T. dry white wine
– ¼ t. dried oregano
– Lemon and parsley for garnish

Method

1. Heat oven to 400°F. Pat the fish dry and season with sea salt and pepper.
2. Heat olive oil in a small skillet over medium heat. Add garlic and cook about 30 seconds, without browning.
3. Add tomatoes and cook 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
4. Gently fold in artichokes, olives, wine, and oregano. Simmer 2 minutes. Taste before adding salt; the olives may provide enough.
5. Transfer artichoke mixture including juices to a small casserole dish. Nestle the fish into the mixture, leaving most of its top exposed. Drizzle with olive oil.
6. Bake uncovered at 400°F for about 10–15 minutes, depending on the fish’s thickness, until opaque and easily flaked.
7. Finish with a lemon and parsley.
Recipe can be doubled.

Polenta

1 c. yellow corn polenta
1 t. salt
1 – 2 T. cream
1/4 — 1/2 c. grated parmesan

Bring 3 cups of water and salt to a boil in a medium pot. Slowly whisk in polenta and reduce heat. Cook for about 5 minutes, stirring occasionally. Remove from heat, cover, and let stand at least 2 minutes.

Finish the polenta by stirring in a splash of warm cream then adding the cheese. Spoon into small bowls, top with a pat of butter, flaky salt, and fresh ground pepper. Makes 4 servings.

A Note on Artichoke Hearts

Trader Joe’s canned Whole Artichoke Hearts are a favorite for this dish. The outer leaves are almost always tender, unlike some jarred artichokes that can be tough. The ingredient list is simple: artichoke hearts, water, salt, citric acid, and calcium chloride. Using canned hearts instead of marinated ones also allows the olive oil, dried oregano, garlic, and wine to season them.

To prepare, drain the hearts, rinse, and drain again. Hold each heart upside down and gently squeeze to release the liquid trapped in the center. Cut in half lengthwise, and they’re ready to cook.