Do you dream about our Lemon Chesapeake dressing? Then you HAVE to try our Zesty Chesapeake Seafood Marinade. I personally pour it on just about everything, but it's hard to top this flavor combo of rockfish with the lemon and crab spices.
What you need
¼ cup Tessemae’s Lemon Chesapeake
4 rockfish filets (about 6 ounces each)
4 small to medium sweet potatoes
1 tablespoon oil
2 tablespoons high quality butter
coarse salt and freshly ground pepper
¼ cup pecans
What to do
Heat your oven to 425. In a baking dish, pour the Zesty Chesapeake over the rockfish. Let marinate at least 15 minutes at room temperature or up to one day refrigerated.
Rinse and dry the sweet potatoes. Place on a rimmed baking sheet and drizzle with oil. Roast until tender, about 45 minutes depending on the size. Cut the potatoes in half and scoop the hot flesh into a bowl. Mash with the butter and season with salt and pepper. Set aside.
Heat a nonstick skillet over medium high. Add the rockfish and sear until browned on one side, about 3 minutes. Transfer to the oven and roast until just cooked through, about 3 minutes more. Serve the rockfish over the sweet potatoes with pecans and plenty more Zesty Chesapeake.