Fuzzy Navel Vinegar Rockfish Fillet

Quail and Olive's Fuzzy Navel Vinegar is so versatile! I have used it to make a summer refresher, a sparkling drink, over fruits for a spectacular fruit salad, over pork as a marinade and chicken, and now I have used it is this fabulous fish dish! Get ready to treat your taste buds to a spectacular party!

Ingredients:

1 to 1 1/2 lbs Rockfish fillets ( or sole any white fish)

1 lemon, zested 

3 tablespoons Quail and Olive Fuzzy Navel Vinegar

1/4 cup cilantro, chopped or 1 tablespoon Italian seasoning

2 teaspoons Quail and Olive Lemon EVOO

Preheat oven to 375*

Place fish in casserole pan. Prepare marinade.

For marinade combine:

Quail and Olive Fuzzy Navel Vinegar, lemon zest, cilantro and Lemon EVOO. Pour over fish and place in refrigerator for about 30minutes to 1 hour. 

Place fish on pan to cook. Pour a bit more marinade over fish and bake in over for 20 minutes, or until fish is done. Enjoy!