Sheetpan Chili Pepper Rockfish

Chili pepper rockfish on top of mashed potatoes with red bell pepper strips and lime wedge on the side

Whether you have skin on or off fillets of rockfish, this sheet pan meal coats the plain fillets with a warm chipotle butter sauce, tinged with a little honey and lime. Red peppers cook on the side of the sheet pan for extra color and texture.

Course Main Course

Cuisine American

Diet Gluten Free

Keyword baked fish recipes

Prep Time 10

Cook Time 20

Servings

Calories 310kcal

Author Agile Test Kitchen

Equipment

1 baking sheet

Ingredients

1 ea red bell pepper sliced ¼ - ½" thick
2 teaspoon olive oil
12 oz rockfish, skin on or off, deboned about 2 fillets
2 Tb butter softened
2 teaspoon runny honey
1 Tb chipotle paste about 1 ea chipotle pepper canned in adobo sauce, mashed into a paste
1 teaspoon cilantro chopped
1 teaspoon sherry vinegar or vinegar of your choice
salt to taste

Garnish

lime wedges
cilantro leaves

Instructions

Preheat oven to 375 degrees F. Place a rack on the upper third of the oven.
Toss the bell pepper strips with olive oil and a little salt to taste. (For me, this is about ⅛ teaspoon of Himalayan sea salt.)
Spread on a baking sheet. Cook for 5-8 minutes at 375 degrees F, until the bell pepper starts to soften. It will finish cooking with the fish.
Pat the rockfish fillets dry. Remove any bones or skin as desired.
Mix together the butter, honey, and chipotle paste together. Smear the mixture over the both sides of the fillets.
Remove bell peppers from the oven. Give the peppers a toss so the other sides of the pepper can be exposed to heat and push to the sides of the sheet pan. to make room for the rockfish.
Place the fillets in the sheet pan. Position the fillets skin side down (or the darker side of the fillet from where the skin was if it is skinless.) If you have the skin on, place the fillets on the sheet the way you would like to serve them, skin up or down.
Place the sheet pan back in the oven for about 10 minutes until the rockfish is cooked through or reaches an internal temperature of 165 degrees F in the thickest part of the fillet.
Remove the fillets to a serving platter.
Toss the bell peppers in the sheet pan with chopped cilantro and the sherry vinegar, if using. Place of the serving platter next to or on top of the fish. Pour any excess butter sauce from the pan onto the fish.
Garnish with lime wedges and cilantro leaves.

Nutrition