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Whole Roasted Vermillion Rock Cod

whole fish

This is an extremely easy way to cook fish and was great with sides of roasted potatoes and salad.


Serves up to 8

  • 1 each 5-pound vermillion rock cod, gills and guts removed, scaled & scored 4 times
  • ½ cup extra virgin olive oil
  • 1 Lemon, sliced
  • 1 Onion, peeled, sliced
  • 1 Orange, sliced
  • Fresh thyme, rinsed free from dirt
  • Fresh rosemary, rinsed free from dirt
  • 4 Cloves garlic, peeled & smashed
  • 1 cup white wine
  • 2 Tbsp. your favorite seasoning mix-I used a predominantly fresh cracked pepper mix


  1. Pre heat your oven to 400F.
  2. Scale and prepare your fish and rinse well to remove all scales. Take your time and I prefer to remove all fins to avoid getting stuck. Score each side 4 times.
  3. Create a “bed” of sliced Onions, Lemons and Oranges on the bottom of your pan.
  4. Place the fish on top and then drizzle with Olive Oil and spread it into the inner cavity, head and scored sections.
  5. Next pour on the Seasoning Mix inside the cavity, on all scored sections and the entire fish.
  6. Finish by placing the remaining sliced Onions, Lemons and Oranges.
  7. Finish by filling the inner cavity with the fresh Herbs and crushed Garlic.
  8. Add the White Wine, cover with aluminum foil and then roast in the oven for 45 minutes.
  9. Remove the aluminum foil and allow the fish to roast for 15-20 more minutes.
  10. Using an electronic thermometer, take a reading from the thickest head section ensuring that you get a reading of 140-145.
  11. Remove the fish and let it rest for 15 minutes.
  12. Place the fish on a nice serving platter and strain off the natural pan jus to serve on the side.
  13. Serve with your favorite side dishes & simply serve with the Pan Jus, Kikkoman Lime Ponzu, Thai Chili Sauce or whatever you like.
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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.