If you're in the mood for rockfish but they aren't biting, substitute other moderately firm, moderately flavored saltwater fish such as barracuda, bonito, sablefish, or sea bream in this dish.

• Preheat the oven to 450°F.

• In a bowl, combine the lemon peel, basil, tarragon, garlic powder, white pepper, salt, and red pepper flakes. Set aside.

• Rinse the rockfish under cold, running water and pat dry. Place the fish in a deep, shallow pan. Sprinkle the fish, inside and out, with the spice mixture. Drizzle the fish with the olive oil.

• Bake the fish for 18 to 22 minutes, or until the fish begins to flake when tested with a fork in the thickest part. To serve, fillet and remove the skin.