- 12 ounces, Rockfish
- salt and pepper
- 3 tbsp, il Fustino Smoked Olive Oil
- 1/4 cup, heavy cream
- 1 tsp, Dijon mustard
- a pinch of cayenne – optional
- 1 tbsp, chopped dill
Preheat oven to 350 degrees Fahrenheit.
Cut rockfish into 2 six-ounce portions. Place on a foil-lined baking sheet, pour the smoked oil over the fish and massage in a sprinkle of salt and pepper. Cover loosely with another sheet of foil. Bake for 10
While fish is cooking; in a mixing bowl combine the heavy cream, dijon, cayenne, dill and a pinch of salt and pepper. Whisk until slightly thickened (enough to coat the back of a spoon).
Remove fish from oven, place on serving dishes and spoon spiced cream over the top.