Rockfish with white wine and prawn sauce

Also known as Pacific Ocean Perch, this fish is spiky and red when whole, quite formidable looking, but the flesh is meaty, sweet and flaky. We baked it as per instructions, which stated it was fine to cook from frozen, something which surprised me, and it was good.

If you should happen to see this in your local shops either labelled as Rockfish or Pacific Ocean Perch, I highly recommend you try it. We paired it with a white wine and prawn sauce, the prawns themselves really cheap from Steveston, the fishing village I mention often.

Recipe : Rockfish with white wine and prawn sauce

2 pieces of Rockfish  

salt, pepper

2 tsp butter

Sauce

1/2 cup chicken stock 

1/4 cup Vermouth or white wine

2 tbsp sour cream or whipping cream

pinch of saffron

juices from the baked fish

1/2 cup small raw prawns

Preheat the oven to 400oF. Season the fish with salt, pepper and place 1 tsp butter on top of each. 

bake the fish for about 25 - 30 minutes, checking it is totally opaque and cooked through. Keep warm

Heat the chicken stock and alcohol in a pan over medium heat until reduced by 1/2.

Add the saffron and cream and the juices from the baked fish and continue to reduce for another 5 minutes or so. 

Add the prawns and simmer until pink and cooked through. Taste the sauce. It should be faintly fishy, sweet and slightly tangy from the alcohol. Serve poured over the rockfish.