Pan Seared Rockfish

This pan seared rockfish features flaky and tender fillets covered in the most mouthwatering lemon butter caper sauce.

Course Main Course

Cuisine American

Prep Time 1

Cook Time 9

Total Time 10

Servings servings

Calories 189kcal

Pat the rockfish fillets dry with paper towels. Season both sides with salt and pepper.
Dredge each fillet in the flour, lightly coating both sides.
Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 2 minutes per side or until golden brown and flaky. Remove and set aside.
In the same pan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the capers and cook for another 30 seconds.
Pour in the white wine (or chicken broth) and let it simmer for 2 minutes, scraping up any browned bits. Add lemon juice and fresh parsley, then stir to combine.
Spoon the garlic butter caper sauce over the rockfish fillets. Serve immediately with lemon wedges.

TO STORE: Let the leftovers cool completely, then transfer them to an airtight container and store them in the refrigerator for 3-4 days.

TO FREEZE: Place the fully cooled fish fillets in a freezer bag and freeze for 3 months. Let the fish thaw fully before reheating.

TO REHEAT: Warm the fillets on the stovetop over medium-high heat (flipping often) or in the oven at 350F for 7-8 minutes.

Flavor variations

More lemon flavor. When you flip the rockfish for the last time, place a few lemon slices on each fillet so the flavor seeps into the meat.
Add cream. For an even more decadent sauce, add a splash of heavy cream right before removing it from the heat.
Swap the fresh herbs. Try fresh dill, rosemary, or thyme, depending on the flavor profile you’re after.