Chive-Thyme Crusted Rockfish with Balsamic Roasted Onions and Tomatoes

Recipe by Chef Natalie Janicka, Twisted Spruce Kitchen

Chive-Thyme Crusted Rockfish with Balsamic Roasted Onions and Tomatoes

Long-time Catch 49 partner and friend, Chef Natalie Janicka of Twisted Spruce Kitchen developed this recipe exclusively for Catch 49. It features our Kodiak Jig-Caught Rockfish fillets, but is also perfect for Alaska halibut or cod when it's in season. 

This recipe is unbelievably simple, yet so flavorful. The sweet caramelization of the roasted onions, paired with the tanginess of roasted tomatoes, neither competes nor is eclipsed by the flavorful fillet of Chive-Thyme crusted rockfish. It's the perfect pairing of sweet, tangy, and flavorful richness. Don't take our word for it, try this recipe as soon as possible. 

Balsamic Roasted Onions and Tomatoes                                           

Serves 2

1 large (or 2 medium) white onions

5 small (2-3 inch sized) tomatoes

2 ½  tbsp mild olive oil

2 tbsp balsamic vinegar

1 tsp honey

Salt and pepper to taste

Heat oven to 400 degrees. 

Cut the top off the onion and make sure to remove any loose roots from the opposite end, but allow the root end to stay intact. You will need this to hold the onion wedges together. Remove the papery, outer skin and slice the onion (pole to pole) down the center.  

Then making sure to cut directly in the center of the root end, cut each half onion into 4 wedges for a total of 8 onion wedges for your large onion. If using smaller onions, cut into 6 wedges or into quarters. 

In a small saucepan, place 3 cups of water over high heat and bring to a boil. Add onion wedges and reduce heat to a simmer. Cook onion wedges for 5 minutes, then carefully drain water. 

While onions are simmering, mix 1 ½ tbsp of olive oil, balsamic vinegar, honey, salt, and pepper in a medium-sized bowl. Whisk until ingredients are combined. Place blanched onions into the vinegar-oil mixture tossing carefully not to break onions apart. 

On a foil-covered baking pan, place onions (with any remaining marinade) on one side of the pan. 

Slice tomatoes in half and toss in the remaining 1 tbsp of olive oil with salt and pepper. Place on the other side of the baking pan. 

Place the baking pan into the oven and roast at 400 degrees for 20 minutes. The vegetables are ready when they have some caramelization. Set aside.

Chive-Thyme Crusted Rockfish                                                         

Serves 2

2- 6 oz Catch 49 Kodiak Jig-Caught Rockfish portions

¼ cup chives, minced

2 tbsp thyme, minced

1 tsp salt

¼ tsp black pepper

2 tbsp mild olive oil

Mix the minced chives and thyme together on a medium plate. 

Salt and pepper the fish, then press one side of the rockfish into the herbs. Set portions aside. 

Heat a 10 inch skillet over medium-high heat. Once the pan is hot, add oil then the rockfish, herb side down. Lower heat to medium and cover with lid for 4-5 minutes. Then flip fish and cook for an additional 4-5 minutes. 

Serve the Chive-Thyme Crusted Rockfish with Balsamic Roasted Onions and Tomatoes.