Sep 01 2026
Restaurants›Big Fish Seafood Market›Rig Fish Recipe

Rig Fish Recipe

Inspired by Big Fish Seafood Market
Time35m
Serves2

Make Rig Fish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish & Marinade

Crisp Herb-Breadcrumb Topping

Accompaniment — Quick Sautéed Greens

Finishing & Serving

Method

Fish & Marinade

  1. 1

    Prep fish

    Pat the fish fillets dry with paper towels and place them on a rimmed baking sheet or large plate.

  2. 2

    Make marinade

    In a small bowl whisk together 2 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp sea salt, and 1 tsp freshly ground black pepper until combined.

  3. 3

    Marinate

    Brush or spoon the marinade evenly over both sides of the fillets. Let the fish sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes). Stir 2 tbs chopped parsley into the marinade and spoon any remaining over the fillets before cooking.

Crisp Herb-Breadcrumb Topping

  1. 4

    Prepare topping

    In a small bowl combine 3 tbs panko breadcrumbs, 2 tbs grated Parmesan, 1 tsp lemon zest, 1 tsp fresh thyme leaves, 1 tbs melted butter, and 1 tsp olive oil. Mix until the crumbs are evenly moistened and hold together lightly when pressed.

  2. 5

    Preheat oven or pan

    For oven method: preheat oven to 425°F (220°C). For stovetop: heat a nonstick ovenproof skillet over medium-high heat and add a thin film of oil.

  3. 6

    Apply topping

    If baking: transfer marinated fillets to a parchment-lined baking sheet. Divide the breadcrumb mixture evenly and press lightly onto the top of each fillet. If pan-searing: spoon the topping over the fillets after searing the skin-side for 2–3 minutes, then finish in the oven (see next step).

  4. 7

    Cook fish

    Oven method: bake for 10–12 minutes until fish is opaque and flakes easily with a fork, and topping is golden. Stovetop-to-oven method: sear fillets 2–3 minutes skin-side down (or first-sauté side), then transfer skillet to the preheated oven for 6–8 minutes to finish and crisp the topping. Internal temperature should reach 145°F (63°C).

Accompaniment — Quick Sautéed Greens

  1. 8

    Sauté garlic

    While fish cooks, heat 1 tbs extra-virgin olive oil in a large skillet over medium heat. Add 1 tsp thinly sliced garlic and a pinch of red pepper flakes. Sauté 30–45 seconds until fragrant but not browned.

  2. 9

    Cook greens

    Add 4 cups baby spinach (or mixed greens) to the skillet in batches if needed. Toss constantly so the garlic doesn’t burn. Cook 1–2 minutes until just wilted. Season with 1/2 tsp salt and remove from heat.

Finishing & Serving

  1. 10

    Rest and plate

    When fish is cooked, let the fillets rest 1–2 minutes. Transfer to plates on top of or beside the sautéed greens.

  2. 11

    Garnish

    Sprinkle with 1 tbs extra chopped parsley and serve with lemon wedges. Squeeze lemon over fish just before eating.

More from Big Fish Seafood Market