Mediterranean Baked Scorpionfish
Rascasso

You can find scorpionfish year-round, but I recommend avoiding the hot summer months like July or August. That is when they breed, and the meat can be a bit thinner and less tasty. For the best, sweetest fish, try to make this dish in the winter.

Outside the season, you can still find scorpionfish frozen or imported, but I always recommend fresh whenever possible for the best results when cooking baked scorpionfish properly.

Since this fish lives among rocks in the sea, it isn’t usually sold in big supermarkets. You should go to a local fishmonger or a specialty market.

Look for names like Rascasso, Peixe-escorpião, or Red Scorpionfish. You want a fish with bright red or orange skin and very clear eyes.

In Portugal, ask for rascasso-vermelho.

Good olive oil makes a huge difference in the final taste. Use fresh lemons because both juice and slices matter in this recipe, and use a fresh white or yellow onion for natural sweetness. Freshness is key.

I know scorpionfish can be hard to find. If your fish shop doesn’t have it, the best substitute is monkfish. It has that same firm, lobster-like feel and won’t fall apart when you bake it.

You could also use grouper or red snapper.

If you don’t have a white onion, you can use shallots for a slightly sweeter taste.

However, we insist on using real, fresh lemons. Don’t use the juice from a bottle! You need that fresh juice to make the flavors pop and cut through the richness of the fish.

Definitely! This fish is quite filling, so we suggest keeping the rest of the meal light.

As a starter, you can serve a 7-minute Fennel Salad or Mediterranean Cucumber Radish Salad, Mediterranean Tomato Cucumber Feta Salad.

For a side dish, you can serve Mediterranean Baby Baked Potatoes or Mediterranean Sauteed Vegetables.

For a dessert, something easy like Blueberry Crostata or Mango Pavlova is the perfect way to end the meal.

We have a few expert tips to make sure your Mediterranean Baked Scorpionfish is perfect.

1. Even if the fish is already cleaned, check the back for sharp spines. Use kitchen scissors to snip them off so you don’t get poked!
2. Roasting the lemon slices makes them sweeter. Squeeze them over the fish at the table for extra flavor.
3. The fish is done when the meat is white and firm. Use a fork to check near the bone.

If you have any fish left over, put it in a glass container in the fridge for up to 2 days. Because this fish is firm, it can get dry if you heat it up again.

We suggest staying away from the microwave. Instead, flake the cold fish into a salad or gently warm it in a pan with a little olive oil and toss it with some pasta.

We don’t recommend freezing the cooked fish because the texture will become mushy.

A bold fish like this needs a crisp, refreshing drink. We love pairing it with a good Portuguese white wine.

Our favorite is a Vinho Verde Alvarinho because it is fresh and citrusy.

An Arinto from the Bucelas region is also a great choice because it has a salty finish that tastes like the ocean.

If you don’t want alcohol, sparkling water with a slice of lemon and a bit of rosemary is perfect.

Avoid heavy red wines, as they will hide the sweet taste of the fish.