INGREDIENTS
14 ounce rockfish 2 fillets
¼ cup flour
1 tsp sea salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp butter
Lemon Butter Sauce:
1 tbsp shallots finely chopped, optional
1 tbsp capers
1 tbsp butter
1-2 tbsp fresh lemon juice
1-2 ounces white wine or chicken stock
1 tbsp butter
1 tsp flour to roll butter in
1 tsp Italian parsley finely chopped
DIRECTIONS
Pat rockfish fillets dry with paper towels and season them liberally with sea salt and black pepper.
Dredge the fish fillets in all-purpose flour, getting a good coating on both sides.
*Gluten-free flour can be substituted.
In a large saute pan (or cast iron pan) add the olive oil and 1 tablespoon of butter. Heat over medium-high until the butter is melted. Lower the heat to medium.
*Don’t let the butter get brown.
Place the floured rockfish in the hot pan, cooking on the first side for 3-4 minutes. Don’t be tempted to turn it over too soon, you want that delicious crunch and golden brown color that comes from not moving the fillets around.
Turn the fish over and continue to saute for another 3-4 minutes. When the pan-seared fish is fully cooked, place it on a baking sheet and into a preheated 250-degree oven while you make the lemon caper sauce.
Add the butter, shallots and capers, to a saute pan or medium saucepan over medium heat. Saute for 1-2 minutes. Don’t let the butter burn!
Add the lemon juice and either an ounce of white wine or chicken stock to the pan.
When the liquids are hot, add 1 tablespoon of butter rolled in flour (beurre manie) to the pan. This will thicken the sauce.
Serve the lemon caper sauce over the pan-seared rockfish and garnish with chopped parsley. Enjoy!
