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Pan Sauteed Rockfish with Caper Sauce


ACTIVE TIME 5 minutes

TOTAL TIME 20 minutes


24 ounces rockfish fillets

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon olive oil

1/3 cup dry vermouth (or white wine)

2 teaspoons grated lemon rind

2 tablespoons fresh lemon juice

1 tablespoon capers

1/4 teaspoon dried herbs (like herbes de Provence)

1 tablespoon butter, chilled and cut into pieces

2 tablespoons fresh flat leaf parsley, chopped


Heat a non-stick skillet over medium high heat. 2 Add the oil and swirl to coat the pan. 3 Season the fish on both sides with the salt and pepper. 4 Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily. 5 Remove the fish to a warm plate. 6 Add vermouth, lemon rind, lemon juice, capers and herbs to the pan. 7 Cook for 30 seconds. 8 Add the butter to the pan, whisking to incorporate into the sauce. 9 Pour the sauce over the fish, top with the parsley.


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