Recipe By Luke
Published Mar 10th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 2 servings Calories 233.4

Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.

Recipe Ingredients

  • 5 cups fresh spinach
  • 2 (6 ounce) fillets rockfish
  • 10 cherry tomatoes, halved
  • ½ cup vegetable broth
  • 2 tablespoons minced fresh dill
  • ¼ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 slices lemon slices
  • 2 slices onion slices
  • 1 teaspoon butter

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
  3. 3 Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Nutrition Facts

  • Calories 233.4
  • Carbohydrate 11.5 g
  • Cholesterol 63.7 mg
  • Fat 5.5 g
  • Fiber 3.9 g
  • Protein 35.5 g
  • Saturated Fat 2 g
  • Sodium 417.2 mg
  • Sugar 1.9 g


  1. Simple and delicious! I used 3 tablespoons of chicken broth instead of the recommended 1/2 cup of vegetable broth. It was watery (as other reviewers noted) but the spinach was delicious, so I will probably add the same amount of broth next time (or I may substitute 3 T of orange juice instead for a - Read more ...
  2. Very nice recipe, goes very well with rockfish. Substituted white wine for vegetable broth and added capers, used minced garlic to replace garlic powder, and lemon rind for lemon pepper.
  3. Thanks for posting this recipe. I wish I had followed it as written instead of listening to the reviewers who said it turned out soupy and didn't need the broth. About 2/3 of the way through the baking process I checked on the fish only to discover that the spinach was laying in a dry - Read more ...
  4. Rockfish=not so good.
  5. What a fun dish. Easy healty beautiful and most import really tasty! I made some minor adjustments to the seasoning because I didn't have some ingredients on hand and I did half the broth. When I removed the foil after baking the smell was heaven! This recipes is lots of reward for a small amount - Read more ...
  6. This was excellent tasting and healthy. I didn't use vegetable broth at all. Based on the other reviews of people saying it was too watery, I figured why take a chance. Came out perfect w/out the broth. I used red bell peppers instead of tomatoes, since I hate tomatoes. Loved it.
  7. This was a great recipe, but I made a few changes. I heeded the other reveiwers' suggestion that there was too much broth in this recipe and substituted 1/2 cup canned clam juice for the vegetable broth. I had no fresh dill, so I used 1 teaspoon of dried. I salted and peppered the fish - Read more ...
  8. Substitution: Chardonnay for Vegetable Broth (Who has this stuff in their house anyway?) and Red Snapper for Rockfish I also sliced up the entire lemon and covered all the fillets with them. I don't think it made much difference. I didn't season with salt and pepper whatsoever. I tend to leave that for the table. - Read more ...
  9. This recipe was a nice way to use the rockfish we found. Instead of a vegetable broth, we used chardonnay with the fish and it was both filling and delicious. Be wary - the spinach really cooks down significantly. Five cups of spinach really means five cups of spinach. The cooking dish will start to - Read more ...
  10. This is a good fish (in general)dish. The only thing I did differently was added a bit more spice. The 1/2 cup of vegatable broth is way too much. I doubled the recipe execpt for the broth and it was still too soupy.

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