Directions
Allow the fish to come to room temperature.
Pat dry, then sprinkle with salt, pepper, and flour on both sides. Make sure to shake off any excess flour.
Heat a heavy pan or cast iron skillet to medium-high. Add the olive oil and 1 tablespoon butter and melt.
Reduce heat to medium.
Place the fillets in the pan and cook for about 2 minutes.
Flip the fillets, then divide the remaining butter over both.
Cook for another 2-3 minutes or until fish are golden brown and the inside is completely opaque
Transfer the fish to plates, leaving the excess butter in the pan. Cover the fillets to keep warm or place them in a 200º F oven.
Add the lemon juice and capers to the pan and stir with a wooden spoon. Add half the herbs and stir again.
Pour the sauce over the fillets, garnish with remaining herbs, and serve.
Ingredients
- 2 (6 oz) rockfish fillets
- 1 tbsp all-purpose flour (gluten-free flour works too)
- salt, pepper
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 lemon, juiced
- 1 tbsp capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
