Baked Rosefish
Mediterranean Recipe

Rosefish is available most of the year, but we get the best results when we cook it from late spring through early fall. During this time, the fish tends to be firmer and fresher, which makes a noticeable difference once it goes into the oven.

I’ve found that in warmer months, rosefish bakes more evenly and stays moist longer.

Outside of peak season, baked rosefish can still be very good, but we pay closer attention when buying it.

We always look for flesh that feels firm and elastic, with a clean, mild smell.

We usually buy rosefish from a local fishmonger rather than a large supermarket, especially when we plan to bake it whole or with the skin on.

Rosefish may be sold under slightly different names depending on where you live, so it’s worth asking questions. The fishmonger should be able to tell you when it arrived and whether it has been frozen.

Lemons and oranges should feel heavy and smell fresh, since their juice and zest are a big part of the dish. Bell pepper should be firm and smooth, without wrinkles. Olive oil should be extra-virgin and fresh.

We try not to substitute too much in this recipe, because baked rosefish works best when it stays simple.

If rosefish isn’t available, another lean white fish like hake or whiting can work, but baking time may need adjusting.

Lemon can be replaced with lime, though we use less because it’s sharper.

Orange adds a gentle sweetness that balances the acidity, and while mandarin can work, we keep the amount modest.

Bell pepper can be replaced with another sweet pepper, but we avoid anything bitter.

Olive oil should stay as is, because it adds both flavor and moisture.

This Mediterranean Baked Rosefish fits easily into a simple, well-balanced meal.

For an appetizer, you can serve Shrimp in Lemon Garlic Sauce, or Shrimp Croquettes.

We often serve it with spicy cilantro tomato sauce or Pan-Roasted Garlic Broccolini. These sides absorb the citrus and olive oil juices without competing with the fish.

A simple Tomato Burrata Salad on the side is more than enough.

It works just as well for a quiet family dinner as it does for guests. Everything feels light, fresh, and easy, which is exactly what we want from a baked fish dish.

For a dessert, you can make Mango Pavlova or Blackberry Cherry Cheesecake.

Here are the tips for perfectly baked rosefish:

1. Always pat the fish dry before seasoning – it makes a big difference.
2. Don’t overcrowd the baking tray; each fish needs space for even heat.
3. Slice citrus thinly to ensure it softens and infuses flavor without overwhelming the fish.
4. Keep the oven temperature moderate; rosefish cooks quickly and can dry out if too hot.

Baked rosefish is best eaten right away, but leftovers can be kept for a short time.

Once cooled, we store it in an airtight container in the refrigerator and eat it within 24 hours. Because the fish is lean, it dries out quickly if reheated too aggressively.

If we reheat it, we do so gently, covered, and just until warm. Another option is to flake the cold fish into a salad with a little olive oil and citrus juice.

We don’t recommend freezing cooked rosefish, as the texture changes too much.

Because baked rosefish is light and citrusy, we pair it with drinks that feel just as clean.

We usually reach for a crisp white wine with good acidity, something young and uncomplicated. Wines like Vinho Verde, Albariño, or Encruzado work very well.

Sparkling water with a slice of lemon or orange is also a great option.

In warmer weather, a light beer can work too. We avoid heavy wines or anything too oaky, because they overpower the delicate flavor of the fish.