Entree: United States – District of Columbia (National Capital Region) – Rockfish with Old Bay

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 4 rockfish fillets, approx. 6 oz (170 g) each, skin removed or on (about 24 oz / 680 g total)
- 2 tbsp (30 ml) Old Bay seasoning, divided
- 3 tbsp (45 ml) olive oil, divided
- 4 tbsp (57 g) unsalted butter, softened
- 2 cloves garlic, minced
- 1 lemon, juiced (about 2 tbsp / 30 ml)
- 1 lemon, thinly sliced for baking
- Salt and freshly ground black pepper
- 1 cup (195 g) long-grain white rice, rinsed
- 2 cups (480 ml) low-sodium chicken broth or seafood stock
- 1 tbsp (15 ml) olive oil (for rice)
- 2 ears fresh corn, kernels removed (about 1 1/2 cups / 225 g) — or 1 1/2 cups (225 g) frozen corn, thawed
- 2 tbsp (8 g) chopped fresh parsley
- 1 lb (450 g) green beans or haricots verts, trimmed
- 1 tbsp (15 ml) olive oil (for beans)
- 1/2 tsp (1 g) Old Bay (optional, for beans)
- 2 tbsp (6 g) chopped fresh chives or additional parsley for garnish
- Lemon wedges, for serving
- 4 oz (115 g) lump crab meat (optional, for garnish)

Instructions

Short Description:
A Mid-Atlantic main course of rockfish fillets seasoned with Old Bay and baked until flaky, paired with a corn-herb rice and blistered green beans for a complete meal. Bright lemon and optional lump crab echo Chesapeake flavors common around the National Capital Region.

Regional Notes:
This variation emphasizes Old Bay seasoning, a regional staple in the D.C./Chesapeake area, and uses rockfish fillets baked (can be grilled) to showcase local seafood. The accompaniment of fresh summer corn in the rice and optional lump crab ties the dish to bay-area tastes, differing from generic fish entrees by foregrounding Old Bay and local corn/crab flavors.

1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment and set a wire rack on top if desired.
2. Make the lemon-herb butter: in a small bowl, combine the softened butter, 1 tbsp (15 ml) lemon juice, minced garlic, 1 tbsp (15 ml) chopped parsley, and 1 tbsp (15 ml) Old Bay seasoning. Season lightly with black pepper; set aside.
3. Prepare the corn-herb rice: heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast, stirring, 1–2 minutes. Add the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed.
4. When the rice is tender, stir in the corn kernels and cover for 3–5 minutes off heat so the corn warms and the rice finishes steaming. Fold in 1 tbsp (8 g) chopped parsley and season with salt and pepper to taste. Keep covered and warm.
5. Season the green beans: toss the trimmed green beans with 1 tbsp (15 ml) olive oil, 1/2 tsp (1 g) Old Bay (optional), and salt and pepper. Arrange on a separate baking sheet in a single layer.
6. Prepare the rockfish: pat fillets dry. Brush both sides lightly with 2 tbsp (30 ml) olive oil and sprinkle each fillet evenly with the remaining 1 tbsp (15 ml) Old Bay and a little salt and pepper. Place a lemon slice on each fillet and dot each with about 1 tbsp of the lemon-herb butter.
7. Bake fish and beans: put the fish and green beans in the oven. Bake the rockfish 10–12 minutes (depending on thickness) until opaque and flakable at the thickest point (internal temp about 145°F / 63°C). Roast the green beans 10–15 minutes until tender-crisp and slightly blistered. If the beans finish early, remove them and keep warm.
8. Optional finishing: gently warm the lump crab meat (if using) with a light sprinkle of Old Bay in a small pan over low heat for 1–2 minutes; do not overcook.
9. Plate: spoon a portion of corn-herb rice onto each plate, arrange a fillet of rockfish atop the rice or beside it, and add a serving of blistered green beans. Spoon any melted herb butter from the baking sheet over the fish. Garnish with chopped chives or parsley, lemon wedges, and optional warm lump crab on top.
10. Serve immediately with extra Old Bay at the table for those who like an extra kick.