Crab Topped Rockfish

Rockfish are native to the Chesapeake and a staple fish in the DMV. It is a flaky white flesh fish when cooked properly. It’s a popular fish at local restaurants much like whitefish are in the Great Lakes states. I decided to elevate it with a crab meat topping. I decided to up the ante with some of the other local favorite, blue crab meat. I hope you like it.

1 1/2 pounds rockfish
8 ounces crab meat, special or claw
2 sticks butter, divided
4 ounces Panko bread crumbs
3 ounces dry white wine
2 teaspoon Old Bay seasoning, divided
1 teaspoon black pepper, divided
2 tablespoons lemon juice
1 tablespoon lemon zest

Preheat oven to 350.

Melt butter.

Add 1/2 of butter in sauce pan. Add crab meat and bread crumbs, 1 teaspoon Old Bay, and 1/2 teaspoon of pepper. Add 1/2 of white wine. Mix well and set aside.

Place fish on foil-lined baking sheet. Top with remaining wine, OldBay, pepper and butter.

Top fish with crab mixture.

Sprinkle with lemon zest.

Place in oven and bake for 20 minutes.

Add squeeze of lemon juice.

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