From the Chef's Kitchen: Baked Rockfish in White Wine Sauce

Charlestown residents love this entrée by Chef Paul Brewer - especially with roasted potatoes.

Ingredients

• Four rockfish fillets, 4-6 ounces each

• 1 cup white wine

• 2 tablespoons butter, melted

• 1 teaspoon paprika

• 2 teaspoons chopped parsley or dried parsley flakes

• Salt and pepper to taste

Preparation

• Preheat oven to 350 degrees.

• Rinse the fillets and pat dry.

• Place rockfish in a glass or metal baking pan with sides.

• Season lightly with a pinch of salt and pepper.

• Place white wine, melted butter, paprika, and parsley in a small mixing bowl. Combine thoroughly.

• Spoon the white wine mixture over the fillets, covering well.

• Bake fish uncovered for approximately 10 minutes or until fish is opaque in the center. (Thick fillets may take longer, but be careful not to overcook.)

To Serve

Place one fillet on a plate and spoon pan juices over each piece, dividing evenly. Serve with sides of your choice - roasted potatoes and asparagus work well.