Recipe By Katie
Published Jul 10th
Black Gill Rockfish in Orange Cream Sauce
Prep 15m Cook 55m Additional 10m Ready In 1h 20m
Servings 6 servings Calories 498.2

My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It’s a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!

Recipe Ingredients

  • 6 Yukon Gold potatoes
  • 6 (6 ounce) fillets rockfish, cut into 2x4-inch chunks
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ¼ cup butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon Greek seasoning
  • ¼ teaspoon paprika
  • ½ teaspoon salt, plus more to taste
  • 2 cups half-and-half
  • 1 cup orange juice with pulp
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped fresh thyme
  • 1 orange, peeled and chopped

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
  2. 2 Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
  3. 3 Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
  4. 4 Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
  5. 5 Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
  6. 6 Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
  7. 7 Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.

Nutrition Facts

  • Calories 498.2
  • Carbohydrate 36.5 g
  • Cholesterol 108.6 mg
  • Fat 22.2 g
  • Fiber 2.9 g
  • Protein 37.9 g
  • Saturated Fat 11.6 g
  • Sodium 470.4 mg
  • Sugar 6.3 g

Chef's Notes

Any mild, firm, thick, and pale-fleshed fish will work for this recipe; Chives can stand in for the thyme in the sauce for a variation on flavor.


  1. I made this exactly as the recipe said. the flavors are fantastic. My family loved it I’m definitely making this again tomorrow. I had no leftovers! I served it with proccutto wrapped asparagus. The picture definitely does not do this dish justice.
  2. DELICIOUS!!! This recipe was amazing. My husband asked me to please make this again. Turned out to be a filling and quite a fancy dinner. Happy to have found this recipe!!!
  3. Yum! My only change is I used a little bit of ranch seasoning in place of Greek. The flavors are super subtle creamy and delicious. I'd never had rockfish before. We made a second batch of rice because we didn't want the sauce to go to waste.
  4. The fish was amazing. The orange flavor of the sauce was exquisite. I didn't serve it with rice but I wish I had the sauce was so good.
  5. It was OK. I thought the sauce would have more flavor.
  6. My wife and I enjoyed this very much. I wasn't sure if 300 degrees would be enough so I turned the heat up to 350 or so for the last ten minutes and I kept an eye on it while broiling so I could push the orange pieces down to prevent buring. I will certainly - Read more ...
  7. I didn't cut my potatoes or oranges small enough. Broiling dried out the oranges. Not sure how to improve the flavors but it might make a decent stew.