I found a recipe on teh Innernets and adapted it for the ingredients we had on hand. Luckily, we had purchased lemons, limes, and, on a whim, lemongrass, all integral to the original recipe.
I thought we could make the baby bok choy we also purchased, along with some shiitake mushrooms, with the fish in our new non-stick roasting pan. (My brother-in-law delivered it last weekend. I admired his after it cleaned up so nicely post-Thanksgiving-feasting, and he thought we should have one of our own. Thanks, Craig!)
Baked Rockfish with Citrus
1 whole rockfish, about 2 - 3 lb, cleaned
juice and zest of 1 lime
juice and zest of 1/2 lemon
2 dried red chiles, broken into pieces
1 stick lemongrass, sliced
3 scallions, chopped
1/4 cup olive oil
salt and cracked pepper to taste
Preheat oven to 400F. Mix the lemongrass, chiles, lime and lemon zest, and olive oil.
Make three diagonal cuts into the fish on both sides. Place in a roasting pan. Salt and pepper the cavity and stuff with about 3/4 of the lemongrass mixture. Pour citrus juices into cuts on fish and top with remainder of the lemongrass and oil.
Roast in oven for 20-30 minutes, depending on the size of your fish.
Despite the exotic flavors, the fish was a bit on the bland side. It was extremely moist and tender though. The shiitakes took on a silky texture that was quite pleasing, and the bok choy were perfectly cooked - crunchy and juicy. But despite what I thought was a thorough cleaning with a long soaking, they were still a tad sandy.
I served the dish with rice and garnished it with cilantro and chopped scallions. I also made a little lemon butter to pour over the bok choy. But it needed something to add oompfh. At least to my palate - I'm sure other people would find the flavorings just fine.