Almond and Asiago Crusted Rockfish

Almond and asiago crusted rockfish is a fast and easy fish dinner recipe that takes less than 25 minutes from the time you set foot in the kitchen. Serve it on a bed of sauteed spinach and top it off with olive tapenade for a light and healthy Mediterranean diet main dish.

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Mr. Parsley and Parm and I are avid fisherfolk, and when we’re salmon fishing we have about a 100% chance of pulling up a Pacific rockfish (or ten). We used to release them, but we enjoy eating them so much that we’ve begun keeping the bigger ones to bring home. We use most of the rockfish we catch in fish tacos, but this almond and asiago crusted rockfish recipe has worked its way into our regular rotation the past few years. 

Pacific rockfish is one of the most underrated fish available in markets today. For those who aren’t crazy about fish, its mild flavor and flaky texture are very approachable. It’s a great starter fish for those who are new to cooking and eating fish regularly on the Mediterranean diet. You can also use any mild white fish in this recipe, such as cod, halibut, sea bass, or walleye.

About Pacific rockfish

Pacific rockfish, also sold as Pacific snapper or rock cod, is a small-ish variety of bottom fish found widely along the west coast of North America. It is available at supermarkets on the West Coast of the U.S., and is increasingly available elsewhere. It’s also rich in Omega 3 fatty acids, high in protein compared to other white fish, and generally low in mercury. 

The flavor of rockfish is mild and sweet, and the texture is always tender and moist. It’s kind of hard to mess up. It’s also incredibly versatile; rockfish filets can be dressed up with flavors from a huge variety of cuisines, and I also use it in fish tacos, seafood chowders, fish stews, and on top of pasta.

There are two things to know about cooking rockfish:

1. Rockfish bones can be annoying. Most fishmongers do their best to remove them when they are cleaning the fish, but can inadvertently leave a few behind. I recommend running your fingers over every filet to make sure there aren’t any bones lurking in the flesh. If you find any, use fish tweezers to pull them out.

2. Rockfish is very delicate once cooked. The filets are generally quite thin, and once they are cooked, very flaky. They require careful handling, much like Dover sole. For this rockfish recipe, I recommend using a larger fish spatula for flipping and moving them from your cooking vessel to the plate. 

Ingredients and substitutions

Wild Pacific rockfish filets - I buy one rockfish filet per person, which is typically about a quarter pound. You can also substitute any mild white fish such as cod, halibut, striped bass, or walleye. I always recommend buying wild-caught fish from a sustainable fishery. If you have a thicker filet, be sure to adjust the cooking time and make sure the fish flakes in the middle before serving.

Almonds - You can't make almond crusted rockfish without them! I use slivered almonds in this recipe. Make sure they are unsalted.

Pistachios - These should also be unsalted. The best place I’ve found to buy unsalted pistachio nutmeats is Trader Joe’s.

Panko breadcrumbs - These are optional, but they add some crisp to the coating. Whole wheat panko is available on Amazon, and is quite good!

Asiago cheese- You can substitute any hard Italian grating cheese like Parmesan or Pecorino.

Dried oregano and thyme - in a pinch, dried parsley or rosemary will work too.

Dijon mustard - Although the flavor of the mustard largely disappears after cooking, I still like to use one that’s nicely balanced such as Maille. You can also use a mayonnaise made from olive oil or avocado oil. However, I encourage you to read the labels and know what type of olive or avocado oil is in your mayo, and whether any other unhealthy oils are included.

Olive oil or olive oil cooking spray - I use an olive oil sprayer for the spray. You can also use the cooking spray of your choice. Expeller pressed canola oil or avocado oil are usually my choices if I’m not using olive oil.

Store-bought olive tapenade - I get mine at the olive bar at my grocery store. Or you can whip up a batch of my olive and sundried tomato tapenade. Any bruschetta topping will work too.

Tips for perfect almond and asiago crusted rockfish

Make sure to pat your fish dry before coating. When you want any kind of crispy coating on something, moisture is your enemy! Pat your fish filets nice and dry before brushing them with Dijon mustard. 

Cooking on the stovetop? Get your oil hot before adding the fish. I preheat my olive oil until it bubbles a bit when I dip the tip of a wooden spoon in it. If it sputters and pops, it’s too hot. 

Flip your fish carefully. Pacific rockfish is pretty delicate once cooked, so I use two spatulas to flip it over. I use my fish spatula to get under as much of the fish as possible, and turn it onto a second spatula so I can set it down gently in the pan. 

Cooking in the oven? For a crunchier crust, do NOT open the oven during the cooking time, and switch the oven over to broil during the last 1-2 minutes.

Prep ahead and storage instructions

The nut crust for this rockfish recipe can be prepped a few days in advance. Due to the moisture in the nuts and the cheese, the breadcrumbs will become less crispy over time. Store in an airtight container in the refrigerator until ready to use.

Store leftover fish in an airtight container in the refrigerator. I like to line the container with paper towels to soak up excess moisture. Reheat gently in the microwave in 30-45 second intervals at 50% power.