Entree: United States – Virginia – Virginia Rockfish

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 rockfish fillets, approx. 6–8 oz (170–225 g) each, skin-on, pin-boned
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) Old Bay seasoning
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 tbsp (60 g) unsalted butter, softened
- 2 tbsp (30 ml) lemon juice (from about 1 lemon)
- 1 tbsp (15 ml) finely chopped fresh parsley
- 1 tsp (5 ml) finely chopped fresh thyme leaves
- 1 clove garlic, minced

Roasted Baby Potatoes
- 1.5 lb (680 g) baby potatoes, halved if large
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) chopped fresh rosemary or 1/2 tsp (1.5 g) dried rosemary, crushed
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) black pepper

Summer Succotash (vegetable)
- 3 ears fresh corn, kernels cut off (about 2 cups / 300 g) OR 2 cups (300 g) frozen corn, thawed
- 1 cup (150 g) cherry tomatoes, halved
- 8 oz (225 g) frozen lima beans or butter beans, thawed (or cooked fresh peas/field peas)
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 tbsp (15 ml) chopped fresh basil or parsley
- Salt and pepper to taste (about 1/2 tsp / 2.5 g salt)

To finish and serve
- Lemon wedges for serving
- Additional chopped parsley for garnish

Instructions

Short Description:
Fresh Virginia rockfish fillets, simply seasoned and finished with an herbed lemon-butter, served with roasted baby potatoes and a summer succotash of corn, cherry tomatoes, and lima beans for a complete Southern main course.

Regional Notes:
This Virginian variation highlights local Chesapeake seafood traditions: rockfish (striped bass) seasoned simply with coastal spices and fresh herbs, often grilled or baked depending on summer outdoor cooking. The accompaniment of corn and field-style beans reflects Virginia's seasonal produce and distinguishes it from more heavily sauced or fried regional seafood preparations.

1. Preheat oven to 425°F (220°C). Toss baby potatoes with 2 tbsp (30 ml) olive oil, rosemary, 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) pepper on a rimmed baking sheet; spread in a single layer. Roast for 25–30 minutes, turning once, until golden and tender.
2. While potatoes roast, combine softened butter, lemon juice, 1 tbsp (15 ml) parsley, 1 tsp (5 ml) thyme, and minced garlic in a small bowl; season with a pinch of salt and pepper. Chill until ready to use.
3. Prepare the succotash: heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 g) butter in a large skillet over medium heat. Add minced shallot and cook 1–2 minutes until translucent.
4. Add corn kernels and cook, stirring, 3–4 minutes until they begin to color. Stir in lima beans and cook 2–3 minutes until heated through. Add cherry tomatoes and cook 1–2 minutes just to warm and soften. Remove from heat, stir in chopped basil or parsley, and season with about 1/2 tsp (2.5 g) salt and pepper to taste. Keep warm.
5. Pat rockfish fillets dry and rub both sides with 2 tbsp (30 ml) olive oil. Sprinkle each fillet evenly with Old Bay seasoning (1 tbsp / 15 g total), smoked paprika, 1/2 tsp (2.5 g) salt, and 1/4 tsp (1.25 g) pepper.
6. Grill method: oil grill grates and preheat to medium-high (about 425–450°F / 220–230°C). Place fillets skin-side down and grill 4–6 minutes per side (depending on thickness), flipping once, until fish is opaque and flakes easily (internal temp 145°F / 63°C). During the last minute, top each fillet with 1 tbsp (15 g) herb butter to melt.
7. Oven method (alternative): place seasoned fillets on a lightly oiled baking sheet skin-side down. Bake in the 425°F (220°C) oven for 10–12 minutes, or until opaque and easily flaked. In the last 1–2 minutes, dot each fillet with 1 tbsp (15 g) herb butter to melt.
8. To plate, divide roasted potatoes and succotash among 4 plates. Top each with a warm rockfish fillet, spoon any melted herb butter from the pan over the fish, and garnish with additional chopped parsley and lemon wedges. Serve immediately.