This smoky, flavorful fish dish is a quick and delicious way to enjoy flaky fish dressed up with bold, vibrant flavors. Wild-caught yelloweye rockfish is a great option for this recipe for its hearty texture and mild flavor, which is beautifully enhanced by an aromatic blend of smoked paprika, garlic, and lemon zest. The spiced fish is seared to a subtle crisp before being finished in the oven. You’ll also make a simple, buttery pan sauce with fresh cherry tomatoes and a squeeze of lemon juice, which adds brightness and richness to the meal. From start to finish, the dish is ready in just 20 minutes — perfect for an impressive lunch or dinner, even when you’re short on time.
If you don’t have yelloweye rockfish in your kitchen, try substituting Pacific halibut or lingcod. Alternatively, you can use “regular” rockfish, which will pair beautifully with the smoky paprika rub.
Note: Rockfish fillets typically have a thinner profile than yelloweye rockfish, so you won’t need to bake them — simply cook rockfish in the pan for a minute or two longer, then transfer everything to serving plates straight from the stovetop. If desired, you can leave the tomatoes in the pan for a few extra minutes to achieve a lusciously saucy texture.
