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Article: Rockfish with Spiced Cream

Rockfish with Spiced Cream

Servings: 4


  • 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.