Roasted Rockfish (or Triggerfish) with Artichokes and Tomatoes Over Angel Hair Pasta
Whoo boy, if we could only control the wind, it sure would help fishin’. We’ve had a mild winter as far as temperatures go, but it sure has been windier than we’ve wanted it to be.
In spite of the wind, though, a few boats made it out, and those few boats have brought back some delicious fish. Here in the Wilmington area, boats brought in some beautiful beeliners and triggerfish. Now for the OBX, however, there are some big rockfish (striped bass) being caught, so I figured I would give the Fisherman’s Post readers a recipe that could be used well for rockfish or triggerfish. This is a simple recipe for two.
You will need:
2 rockfish or triggerfish (skinless, boneless) 8 oz. fillets ( add a few minutes cook time for thicker fillets)
1 can artichoke hearts (quartered)
1 large fresh tomato (quartered)
1/2 pound Angel Hair pasta
1 large lemon (cut in half)
1-2 tablespoons olive oil
1/2 teaspoon kosher salt
1 tablespoon Italian seasoning
2 teaspoons granulated garlic
1/2 teaspoon black pepper
1/4 teaspoon cayenne Pepper
Once you have your fillets prepped and all of your ingredients together, start by pre-heating your oven to 350 degrees.
The next step is to use a mixing bowl to toss the artichoke hearts (drained) and tomatoes in with just enough olive oil to coat thoroughly. Once the artichoke hearts and tomatoes are coated, sprinkle all of your dry ingredients in the bowl and toss. The purpose of the dry spices is just to season the fish lightly.
Grab a baking dish, oil it, and then place your fish in first. Then arrange your vegetables next to and around the fillets.
Roast this dish in your oven for 12-15 minutes (cooking time can depend on thickness of the fillets). While the fish and vegetables are cooking, boil your angel hair pasta and drain.
To serve, place the fish and vegetables over your desired portion of pasta, and then squeeze lemon juice over the dish. Finish by sprinkling with parmesan cheese, and now you’re ready to serve.
Eat American Seafood!
Chef Danny Hieronymus
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
