Rockfish (aka striped bass) season is a coveted time of year when fishermen catch the Chesapeake Bay’s finest fish, and cooks across the region serve it up in style.

Although April to May is prime time to catch the mild white fish, you can find rockfish in seafood markets starting in June. Many Maryland natives prepare it topped with crab imperial, but the following recipe truly highlights the fish’s natural flavor and texture—for which it’s priced—and makes for a quick and easy meal.
If you’re not from the Chesapeake Bay region or want to try this recipe when rockfish are not in season, substitute tilapia or red snapper.

Parmesan-encrusted rockfish

Serves two

Ingredients
2 fillets of rockfish, rinsed and patted dry
2 Tbsp olive oil
2 tsp shallots, thinly sliced and minced
1 tomato, sliced 1/4-inch thick
1/2 cup shredded Parmesan
1/2 lemon
Freshly ground pepper

Preparation
Preheat the broiler. Place fillets on a broiler pan and brush 1 Tbsp of olive oil over each fillet. Sprinkle shallots evenly over each fillet, then place tomato slices on top. Sprinkle evenly with enough shredded Parmesan (not the powdered kind) to cover each fillet (about 1/4 cup each fillet). Then, using your left hand to catch the seeds, squeeze the half lemon over each fillet with your right hand. Finish with a bit of freshly ground pepper and place under the broiler.

Broil for four minutes and check. Flesh should be opaque. If fillet is under 1/2-inch thick, four minutes may be enough. Otherwise, place fish back under the broiler for two to four more minutes. Those over 1 1/2 inches should be turned and cooked for another five to six minutes.