Directions
This delicious pan-seared rockfish is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
After you receive your rockfish (which you can purchase right here!) you’ll want to take roughly 8oz out of the bag. Make sure to dry the fillets off and get your supplies handy!
Next we’re going to sprinkle the fillets with flour, making sure to shake off any excess. Then sprinkle them on both sides with salt and pepper.
Next, Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
Place the fillets in the pan and cook about 3 minutes. Don’t touch the fillets until they’re ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.
After flipping, divide the remaining 1 TB butter over both fillets.
Cook fish another 2-3 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again.
Serve fish hot with pan sauce and remaining herbs.
Ingredients
- 8 ounce rockfish (2 fillets)
- 1 tablespoon flour Use gluten-free AP flour if needed
- pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 lemon, juiced
- 1 tablespoon capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
