This delicious pan-seared rockfish is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
This year has had its ups and downs, but for us there has been one constant. We've had a freezer full of amazing seafood.
We recently signed up for monthly seafood deliveries from a CSF (community supported fishery).
And guys, it's made prepping dinner a little bit easier.
One of our monthly fish deliveries included black rockfish (or black bass). We immediately made blackened rockfish tacos (yum!), but next I wanted to try a recipe where I could taste the rockfish more clearly.
This pan-seared rockfish is based on one of my all-time favorite fish recipes, Julia Child's fish meunière (fish in butter sauce), and is served with an easy lemon caper sauce.
Looking for more white fish recipes? Try these: pan-seared lingcod, baked lingcod with tomato caper sauce, broiled cod, broiled halibut, pan-seared halibut, pan-seared hake, and halibut tacos.
What Does Rockfish Taste Like?
It depends on the type of rockfish you're buying!
The black rockfish I used was a mild, flaky fish.
In the past, I've purchased Pacific rockfish at Aldi that had a somewhat stronger flavor profile. It was still quite tasty.
Can I Make This Pan-Seared Rockfish Gluten-Free?
Yes, absolutely!
Before pan-searing the rockfish, you'll dust the fish with flour. All-purpose gluten-free flour, such as Cup 4 Cup, will work perfectly.
Can I Skip the Flour?
Yes, you can.
The sear on the fish will be slightly less golden.
Pan-Seared Fish Tip!
Make sure to pat the fish dry before cooking. Damp or moist fillets are much more likely to stick to the pan.
How to Make Pan-Seared Rockfish
Start by patting the fish dry and lightly dusting it with flour. Season the fish with salt and set aside.
Next, heat butter and olive oil in a heavy pan. I like to use this Lodge 12" carbon steel skillet.
Place the fish into the pan, and avoid trying to move the fish. Don't touch it yet.
After about three minutes, use a metal spatula to test the fish. Ideally, use a fish spatula.
I use this Wusthof fish spatula, but have also heard good things about this OXO fish spatula.
Try to slide the spatula under the fish.
If the rockfish releases easily from the pan, flip it. If it doesn't, try again in a few seconds.
It will release when the bottom of the fish is done cooking.
After you flip the fish, top each fillet with a little more butter.
Cook the rockfish for another couple minutes, and then remove it from the pan.
How to Make the Pan-Sauce
To make the sauce, add lemon juice and capers to the hot pan.
Use a wooden spoon to stir, scraping up any bits of fish stuck to the pan. Stir in some fresh herbs, and it's ready!
Top the pan-seared rockfish with the lemon caper pan-sauce and a few more fresh herbs.
Serving Tips:
- Serving the fish right away is best! If you can't plate and serve immediately, keep the fish warm in a 190-degree Fahrenheit oven for up to ten minutes. Add the sauce just before serving.
- I like to serve this rockfish along with French mashed potatoes and a haricot vert salad.
Pan-Seared Rockfish
Ingredients
- 8 ounce rockfish (2 fillets)
- 1 tablespoon flour Use gluten-free AP flour if needed. See recipe notes, "Recipe Variations"
- 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)
Instructions
- Pat rockfish fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 tablespoon 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 tablespoon 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.
Janis Lee says
May I use a thin silicone spatula instead of a thin metal spatula?
Alisha Trenalone says
We wouldn't recommend it: A thin metal spatula (like a fish spatula) will be sturdy but still flexible, meaning the fish is more likely to flip without falling apart. I'm not sure that a silicone one would be sturdy enough, so the fish might fall apart. I'd also worry about the fish not releasing as neatly from the pan with a silicone one.
Thanks for getting in touch!
-Alisha at Champagne Tastes
Christine Cooksy says
If I'm cooking for 1 can I refrigerate and reheat second piece next day?
Alisha Trenalone says
Hi Christine! We don't usually recommend reheating fish, since the texture and flavor are always best immediately after cooking! But in your case, if you need to do that, just take care not to let it get dried out. ☺
-Alisha at Champagne Tastes
Kenneth Mudge says
Can we have just 1 recipe page without tons of ads please? Easy and delicious recipe
Alisha Trenalone says
The ads are how we keep our little site here up and running (and pay for the ingredients)! We're glad you enjoyed the recipe!
-Alisha at Champagne Tastes
Bonnie says
Love this recipe! Quick and easy preparations make this a perfect work night dinner! Will make this again!
Alisha Trenalone says
So glad you loved it! Thanks for letting us know.
-Alisha at Champagne Tastes
Vanessa says
This was my first time trying rock fish and the recipe was delicious. When I fried the fish, I made sure to let it get a bit crispy on the exterior to add some texture. I would definitely make this again!
Alisha Trenalone says
Wonderful, thanks for letting us know! We're so glad you enjoyed!
-Alisha at Champagne Tastes
Anonymous says
Easy and so tasty.
Alisha Trenalone says
Glad you enjoyed! Thanks for letting us know.
-Alisha at Champagne Tastes
Miriel says
Easy and delicious! I will definitely make again when we have rockfish! Thank you!
Alisha Trenalone says
Thanks so much for letting us know! 🙂
-Alisha at Champagne Tastes
Liz says
I fixed this recipe tonight wth Chesapeake Bay Rockfish. Aka stripped bass. The fillets were 1/2 - 3/4 inch thick and flipped easily in my cast iron pan. I didn’t have capers in my pantry so I substituted sliced green olives with pimentos. I also added 1/2 cup rough chop tomatoes, as it is that season. Really worked out well. Served with sautéed garlicky kale. Yum. Thanks for the recipe! Really inspired me and was delicious !
Alisha Trenalone says
Sounds wonderful! So glad you enjoyed.
-Alisha at Champagne Tastes
Sandy says
This recipe is quick and delicious. Served with Chard and carrots for a pleasing presentation.
Sarah Trenalone says
Yay! So glad you enjoyed 🙂
Karlette says
Delish. I’m not usually a big rockfish fan, but this recipe might just make me change my mind. 🙂 Thank you.
Alisha Trenalone says
Glad you liked it! Thanks for getting in touch.
-Alisha at Champagne Tastes
DeeDee says
Really liked this as an option for fresh Rockfish.. i used fresh dill one time, fresh tarragon another as the fresh herbs.. both tasted great
Alisha Trenalone says
Glad you enjoyed it, and your herb selections sound great! Thanks for letting us know!
-Alisha at Champagne Tastes
Catherine says
I guess people don't notice that they have the ability to use the link to Jump to Recipe link that all food bloggers provide these days!
Meggie says
How would you recommend reheating this if I was going to eat it over the next few days? Should I cook it less so it doesn’t get dried out?
Alisha Trenalone says
Hello! This is best eaten right after it’s cooked, so we don’t recommend making it ahead of time. Thanks for getting in touch!
-Alisha at Champagne Tastes
Christine says
So easy and quick to prepare. It was absolutely delicious and will be a wonderful addition to our dinner menu. Thank you.
Alisha Trenalone says
Fantastic! Glad you loved it, and thanks for letting us know!
-Alisha at Champagne Tastes
Sharon G says
When I want to reheat cooked fish, I place a damp paper towel over the container holding the fish and microwave on 3 for 1 minute. You can vary the power and time for your microwave. Fried fish will not be crispy but the fish will be moist.
Stro says
My wife can't wait for me to make this delicious dish again. Thanks for sharing😋😋😋
Alisha Trenalone says
Wonderful! Glad you enjoyed it so much!
-Alisha at Champagne Tastes
Sue Davenport says
Delicious!!
Alisha Trenalone says
Great, thank you for letting us know!
-Alisha at Champagne Tastes
Sofia Graf says
The recipe for pan-seared rockfish is a tasty and nutritious dish, and it is easy to prepare. I wish to use grass-fed ghee instead of butter and olive oil. I find ghee is a better option for cooking for its high smoke point and nutritional advantages. Any suggestions, friends?
Shirley says
I made the for dinner tonight. My husband and I both really enjoyed the flavors. We get a monthly fish box from Alaska and new recipes are always helpful.
Alisha Trenalone says
That's great! We love fish deliveries from Alaska too! Glad it worked out well for you.
-Alisha at Champagne Tastes
Jelly says
First time cooking rockfish and I’m glad I decided to try this recipe with it. I did add some sliced red onion with the fish, which were caramelized by the time I added the lemon juice and herbs. My husband, who is a picky fish eater, said it was one of the best dishes he’s ever had. Kept it simple and served with jasmine rice and a cranberry, blue cheese spring mix salad. Thanks for sharing your recipe.
Alisha Trenalone says
Sounds like some great sides to go with this dish! Glad you enjoyed it so much, and thanks for letting us know!
-Alisha at Champagne Tastes
Nupur Pande says
I made this recipe. However, my total cooking time was about 3 minutes because I have a very strong burner. It is the best way to cook rockfish.
Alisha Trenalone says
Glad it turned out well!
-Alisha at Champagne Tastes
Valerie Gravenor says
This was a breeze to prepare and ready in 10 minutes or less! Melts in your mouth!!!
Alisha Trenalone says
That's wonderful! Thanks for letting us know, Valerie!
-Alisha at Champagne Tastes
Susanna says
We made this with fine almond flour and one finely ground pork rind. Served with cauliflower mashed fauxtaoes on the side, and over some sautéed spinach. It was amazing!
Alisha Trenalone says
Susanna, that sounds amazing! Thanks for letting us know 😊
-Alisha at Champagne Tastes
Susanna says
One tiny suggestion, we substituted avocado oil for olive oil, as it has a much higher smoke point with a similar flavor profile.
Alisha Trenalone says
We love avocado oil! Sounds good 😀
-Alisha at Champagne Tastes
Elena says
This was deLICious! Wow! I didn’t think much about it when I picked the recipe, but it was amazing. Definitely going into our standard weeknight rotation. Served with wild rice and asparagus
Alisha Trenalone says
Thanks so much for letting us know how you enjoyed it! 😄
-Alisha at Champagne Tastes
Jill says
Made this tonight. Used fresh lime since I didn’t have fresh lemons. We truly enjoyed it. Quick, easy, and flavorful. Thanks for posting the recipe!
Alisha Trenalone says
Awesome, thanks for letting us know you enjoyed it!
-Alisha at Champagne Tastes
Slade L. says
My wife and I made this. It was simple and tasted delicious.
We will definitely make it again.
Thanks for sharing the recipe.
Alisha Trenalone says
Glad you enjoyed it!
-Alisha at Champagne Tastes
Nadya says
Delicious!
Sarah says
Both my husband and I love this recipe! We double the capers and lemon juice for more sauce.
Alisha Trenalone says
Yay! So glad you love it!
-Alisha at Champagne Tastes
Edy says
Family loved, loved it!
Alisha Trenalone says
Awesome!
-Alisha at Champagne Tastes
Sarah says
Very easy and very tasty! I used the juice of only half a lemon and it was plenty for me.
Alisha Trenalone says
Glad you enjoyed it!
-Alisha at Champagne Tastes
Rita Klint says
I made the Pan Fried Rockfish recipe last night exactly as you had suggested, and it was absolutely delicious. I was the fortunate recipient of Rockfish sourced in Alaska on a fishing trip. Even if I am unable to find Rockfish again locally, I'd be willing to try this recipe with another comparable white fish. It was a hit with no leftovers. Additionally, the recipe is not complicated so would be user friendly for any level of cook. Thanks
Alisha Trenalone says
Wow, congrats on that rockfish! So glad you were able to enjoy the recipe 😄 You're right, it does translate well to other kinds of white fish.
-Alisha at Champagne Tastes
Dr. Smith says
What an amazing dish. Trying rockfish for the first time. I opted to use Greek and Lebanese Seasoning to replace salt and pepper and my taste buds are very happy with the results. Delectable and delicate.
Debbie Mahoney says
This was amazing! I put it over white rice that I mildly seasoned and topped it with the caper/lemon/rosemary butter and it honestly was Restaurant worthy. So so delicious!
Peggy says
Love this fast easy tasty recipe. Thank you.
Alisha Trenalone says
You're so welcome!
-Alisha at Champagne Tastes
Liza says
I tried this last night. I didn't use flour cuz I didn't have any in the house. It was excellent! I put it over a bed of greens and had a wonderful dinner!
LeslieG says
I just made this, and added garlic to the pan, then after topping the cooked fish with the lemon caper sauce, I added fresh dill and green onions. Outstanding!! Thank you, I will definitely make this again!
Madeline says
Easy and delicious! One of my favorites!
Natalie says
I’m usually bored by white fish and I’ve never tried rockfish so I thought I’d follow a recipe. This was perfection!