Nothing beats catching your own fish, and I try to take advantage of rockfish season on the Rappahannock River in December every year. Living in Richmond, Virginia, you can be on the water in an hour and a half! The beauty of this place is, you can fish for a while, then you can pull the boat up and toss back a few Olde Salt oysters from Merroir, home to Rappahannock River Oysters.
Then later in the afternoon you hopefully pull up with a beautiful fish that will be simply prepared. Above, that’s my son holding the catch we’d later make for dinner.
- 2 filets of rockfish
- 2 tbsp butter per filet
- Dusting of Old Bay Seasoning
- 3 thin slices of lemon
- Salt and pepper to taste
- Chives, optional
Melt butter in individual oven-safe casserole dishes and sprinkle with Old Bay and pepper. Add the filets, sprinkling with salt and pepper, and broil for 6-8 minutes, rotating the dishes halfway through. Remove from the oven and baste with the melted butter, placing the lemon slices on top. Return to the oven long enough to char the lemon. Remove and serve immediately, garnishing with chives if you like.
The flesh should flake right away from the skin. Fresh fish, whether caught by you or picked up locally at your seafood store, never needs a lot of complex preparation. Served alongside some broccolini, it makes for a simple and elegant meal. Serve this with a nice glass of Sauvignon Blanc and enjoy!