Crusted Rockfish, Slaw & Roasted Potatoes

A guilt free over baked flaky filet with a crispy, gluten free crust. Apple slaw and herb-roasted potatoes keep it light, yet satisfying.  

Crusted Rockfish, Slaw & Roasted Potatoes

Wine Pairing:

Sauvignon blanc

Active Time:

30 - 35 minutes

Total Time:

35 - 40 minutes



  • 0.05 oz thyme
  • 0.1 oz rosemary
  • 10 oz red onion*
  • 2 fuji apples
  • 4 oz carrots
  • 4 oz green cabbage
  • 4 oz red cabbage

Spice Mix

  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp celery seed
  • ½ tsp garlic powder
  • ½ tsp onion powder

Proteins and More

  • 1 cup chickpea flour
  • 1 lb rockfish
  • 7 oz bag chickpea crumbs

Pantry Items

  • 1 tbsp olive oil
  • ¼ tsp black pepper
  • 1½ tsp sea salt
  • 4 eggs

1: Preheat oven to 425ºF

2: Prep and cook the potatoes:

  • Chop potatoes into 1” chunks. Mince rosemary and thyme to make 1 tbsp of herbs.

  • Drizzle 1 tbsp of olive oil on potatoes. Season with 1 tsp salt and the minced herbs. Toss to coat.

  • Roast until golden, approximately 20 min, stirring halfway through for even browning.

3: Prepare the slaw:

  • Very thinly slice or mince green and red cabbage. Place in a large bowl. 

  • Using a cheese grater, grate the carrot on the largest grating blade. Add to the bowl.

  • Peel the apples by chopping off each end, and set the apple on one end. Cut apple from around the core, or use an apple corer to remove core. Cut the apples into matchstick-size pieces. Add to the bowl.

  • Drizzle dressing over mixture, and toss to combine. Set aside to marinate.

4: Cook the fish:

  • Season both sides of the fish with ½ tsp salt and 1/4 tsp black pepper on both sides. 

  • In a casserole dish, whisk together 4 eggs. 

  • In a second casserole dish combine chickpea flour, chickpea crumbs, and spice mix.  

  • In a baking pan, add ¼ cup olive oil. Heat the oiled pan in the oven while coating the fish.

  • Dip a filet into the egg mixture, coating both sides and letting excess egg drip off.

  • Move the egg-covered fish to the crumb-flour dish. Spoon the mixture over the top so that both sides of the fish are coated in the crust. Place the crusted filet on a plate and complete the process with the remaining filets.

  • When all filets are coated, remove hot, oiled pan from the oven and place filets into it.

  • Bake the filets for 5 min. With a spatula flip and cook an additional 5 min, or until crust is golden.

5: Serve:

  • Serve fish alongside coleslaw and roasted potatoes.

Chef's Tips