Crispy Breaded Pacific Rockfish with Garlic Aioli
Garlic Aïoli is the secret sauce for this Breaded Pacific Rockfish recipe, featuring sustainable Pacific Rockfish from Pacific Seafood.
Rockfish is sustainably harvested from waters off the coasts of California, Oregon, Washington, and British Columbia, many varieties of rockfish are recognized by Monterey Bay Aquarium Seafood Watch as being a green Best Choice for sustainability and many species are also MSC certified.
- 1 egg yolk
- 2 tsp lemon juice
- ½ cup olive oil
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 lb Pacific rockfish fillets (about 4)
- 1 tsp lemon pepper
- Salt, to taste
- 1 cup panko
- ¼ cup flour (rice or all purpose)
- 1 egg, beaten
- 2 Tbsp olive oil
- 1 lemon, cut into wedges
- Whisk together the egg yolk and 2 tsp lemon juice. Slowly drizzle in olive oil, one drop at a time, continuing to whisk until all oil is added. Stir in garlic and paprika, season with salt and pepper to taste.
- Preheat the oven to 400°F.
- Rub fish fillets with lemon pepper and salt. Dredge in flour, tapping off any excess. Dip in egg, and then coat in panko, pressing to make sure it sticks.
- Heat olive oil in a cast iron skillet over medium heat. Cook fish in hot oil for 3 minutes, or until golden. Flip fillets and place the whole skillet in the preheated oven. Bake for an additional 8 minutes, or until flaky. Sprinkle with salt to taste. Serve with aioli and lemon wedges.