This was so easy and so good. The parsley is optional but unless you don't like parsley, be sure to use it. For those of you watching your gluten, this is GLUTEN FREE!

This was a lovely, simple recipe that preserves the fresh flavor of the rockfish and doesn't overpower. I cooked it 5 minutes longer (uncovered) than the recipe indicated because I prefer fish a little more done (whiter as opposed to translucent). I would make this recipe again

* Sliced lemon and placed in dish
* Layered fish fillets on top of lemon to prevent drying
* followed directions after that.
* At 10 minute mark, added more lemon juice
* at mark to pull foil off at 10 min., added more lemon juice and also added sweet peas.
* Followed Sue Ellen's suggestion of baking for an additional 5 minutes (10 min. foil covered, 15 min. uncovered)

Fish was flaky and as desired yet a little tart (probably due to lemon juice)

I wasn't happy with the way I had done rockfish in the past, so I looked for a better idea and found this recipe. I tried this last night and I had the best rockfish ever! This would work well for a dinner when you want to impress and "treat" your guests, but don't want to spend a lot of time and trouble. I might add tomato slices on the fish next time.

We tried this recipe on a whim. Substituted Old Bay for the salt and pepper. It is the easiest and best baked fish recipe we have ever come across. Absolutely delicious !

This was awesome! Simple, nutritious and my husband finally likes another fish besides salmon! Woot woot! Gonna try it with sea bass tonight :-)

My family caught a bunch of rockfish this weekend in the Chesapeake Bay and I was looking for a good recipe for this good, fresh fish. I found the perfect recipe with this one!

I used Jeff Buccellato's idea of sliced lemon underneath the filets and Rick's idea of tomato slices. I happened to have fresh, home-grown tomatoes handy :) so I sliced them and arranged them around the edges of the baking dish.

My husband said the tomatoes were so good after cooking in the sauce with the fish that he could eat a meal of just them! :)

My whole family LOVED this dish, including my 7- and 11-year old daughters! This is the perfect way to enjoy some really excellent fresh rockfish!

Superb, no other words for this recipe. However, fish must be freshly filleted at the time. Never use, never use, frozen fish..

This was simple, delicious and perfect for the quick meal! Highly recommended!

Easy to make. Good flavor.

This is really good. I also followed Sue Ellen's suggestion on adding 5 more minutes during the uncovered portion of the recipe.

I live in Spain & used fresh "Salmon del Mar" which I think is similar to Rockfish.
Instead of almonds I added a little white wine & used 10gms only of butter.
Result was absolutely delicious!!!

Fabulous!!! My husband came home from his fishing trip with eight rock fish filets. I googled recipes and had the ingredients for this one. It was fresh and delicious with olive oil coated grilled asparagus.

I've been using this as the basis for various baked white fish dishes for over a year. This is fantastic, easy, and I've gotten many compliments on the results.

Just want folks to know another variation that worked well. I followed advice to put filets atop lemon slices, to use Old Bay, and to cook five minutes longer uncovered, and I laid tomato slices not just beside but on top of the whole dish. I used crushed almonds rather than slivered, and it made a nice crust. And I drizzled a bit of olive oil instead of using butter. It was moist and delicious.

A fisherman's wife taught me how to cook rock fish: butter, minced onion, salt & pepper on top, and in the hot oven for 20 or 30 minutes depending on the thickness of the fillet. I added lemon.