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Maryland Rockfish with Vegetable Crust

Chef Edwin ‘Zeus’ Harmon : Brighton's Restaurant - InterContinental Harbor Court

Method of Preparation

  1. Dice all the vegetables very small.
  2. In 2 tbsp of butter, sweat the shallots, celery, green and red peppers, mushrooms, and carrots until they start to get soft, but remain slightly crunchy.
  3. Season with salt and pepper and fresh thyme.
  4. Add some diced black olive.
  5. Allow to cool for 2-4 minute off the heat.
  6. Add 2 tbsp. of butter off the heat.
  7. When the butter is melted, add breadcrumbs and chopped garlic and mix well.
  1. On a piece of plastic wrap, spread a little of the vegetable mix down and put the filet of the fish on it, skin side down and wrap. Put the wrapped fish in the refrigerator for an hour.
  2. Take out of the refrigerator and unwrap. Put in a pan lined with 1 tbsp. of butter. Sprinkle with 1 tbsp. of shallots. Sit the fish on top of the shallots and squeeze half of a lemon in the pan.
  3. Add a splash of vegetable stock half way to the fish. Do not cover the fish or the vegetable crust.
  4. Cover the pan with parchment paper
  5. Bake in the oven at 350° f until done, about 8-10 minutes.
  6. Serve with Roasted Fingerling potatoes and seasonal vegetables


2 T diced shallots
T chopped garlic
T diced celery
T each dice green and red peppers
T dice portabella mushroom
T dice carrots
Salt and Pepper to taste
Fresh Thyme
T Black olives
3 to 4 Tbsp. of Bread crumb 5 t butter
T chopped garlic
Half of lemon

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