½ cup pesto
3 tbsp lemon juice
1 medium carrot, finely chopped
1 medium leek, chopped
2 pounds rockfish
Preheat oven to 375 degrees Fahrenheit and grease baking dish.
Mix pesto, lemon juice, carrot and leak.
Rinse your rockfish fillets and pat dry with a paper towel. Remove the pin bones from the rockfish fillets, they run lengthwise along each fillet. You can use tweezers and pull the bones out in the same direction that they are pointing. Place fish in dish and spread vegetable mixture over fish.
Cover and bake for about 40 minutes or until fish flakes easily with fork. Enjoy!
Adapted from Betty Crocker.