This recipe was originally found in Weight Watchers magazine, but it was for salmon on the grill. I adapted this to use fresh, local rockfish baked in the oven. The sauce remained the same! It was really tasty and healthy as well. I paired this with some wild rice and roasted delicata squash. For the squash, I simply cut it in half and scooped the seeds out, topped it with olive oil and Italian seasoning and put it in the oven a little ahead of time on 400 degrees. I then took it out with the fish. Enjoy!
1 pound rockfish (or whichever fish you choose)
1/2 cup fresh parsley leaves
2 tb fresh oregano leaves
1/2 small shallot, chopped
1 1/2 tb capers, rinsed and drained
1 tb red wine vinegar
1 tb water
1 clove garlic, chopped
1/4 tsp crushed red pepper flakes
8 tsp olive oil, divided
1/4 tsp salt
1/4 tsp black pepper
Put parsley, oregano, shallot, capers, vinegar, water, garlic and red pepper flakes in bowl of a food processor; process until smooth. With motor running, drizzle in 2 Tbsp oil. Transfer chimichurri to a bowl; let sit at least 30 minutes (or make ahead and refrigerate for up to one week). Preheat oven to 400 degrees. Meanwhile, bring rockfish to room temperature for 15 to 30 minutes; brush with remaining 2 tsp oil and then sprinkle with salt and pepper. Place rockfish, skin-side down, in a baking dish sprayed with non-stick cooking spray. Cook for approximately 20 minutes or until the fish is flaky. Top with the chimichurri!