This recipe was sent in by reader Dave Morgan.  He found the recipe on Bloody Decks, picked up a fish at Catalina Offshore and went to town.  We’re less than a month away from opener.  I’ll definitely keep a couple G&G reds and try this recipe out.  Thanks for sharing Dave!  Enjoy!


For my “spice blend” I used kosher salt, fresh ground pepper and sweet paprika.  The black gill I had was a little over 3 lbs so I adjusted cooking time accordingly.


Serves up to 6
•       1 each 5 pound Vermillion Rock Cod, gills and guts removed, scaled & scored 4 times
•       ½ Cup Extra Virgin Olive Oil
•       1 Lemon, sliced
•       1 small Onion, peeled, sliced
•       1 Orange, sliced
•       Fresh Thyme, rinsed free from dirt
•       Fresh Rosemary, rinsed free from dirt
•       4 Cloves Garlic, peeled & smashed
•       1 Cup White Wine
•       2 TBSP. your favorite seasoning mix-I used a predominantly fresh cracked pepper mix

Pre heat your oven to 400F.
Scale and prepare your fish and rinse well to remove all scales. Take your time and I prefer to remove all fins to avoid getting stuck. Score each side 4 times.
Create a “bed” of sliced Onions, Lemons and Oranges on the bottom of your roasting pan.
Place the fish on top and then drizzle with Olive Oil and spread it into the inner cavity, head and scored sections.
Next pour on the Seasoning Mix inside the cavity, on all scored sections and the entire fish.
Finish by placing the remaining sliced Onions, Lemons and Oranges.
Finish by filling the inner cavity with the fresh Herbs and crushed Garlic.
Add the White Wine, cover with aluminum foil and then roast in the oven for 45 minutes.
Remove the aluminum foil and allow the fish to roast for 15-20 more minutes.
Using an electronic thermometer, take a reading from the thickest head section ensuring that you get a reading of 140-145.

Remove the fish and let it rest for 15 minutes.

Place the fish on a nice serving platter and strain off the natural pan jus to serve on the side.
Serve with your favorite side dishes & simply serve with the Pan Jus, Kikkoman Lime Ponzu, Thai Chili Sauce or whatever you like.


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