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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.
Since we knew we’d be home (not traveling) for quite some time, we signed up for monthly seafood deliveries from a CSF (community supported fishery).
And guys, it’s made the year a little bit easier.
If you’re looking for a CSF to join, I can highly recommend the one we joined, Sitka Salmon Shares.
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.
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 great things about this Toadfish 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.
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
- 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 TB 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 TB 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.
May I use a thin silicone spatula instead of a thin metal spatula?
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
Can we have just 1 recipe page without tons of ads please? Easy and delicious recipe
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
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!
Wonderful, thanks for letting us know! We’re so glad you enjoyed!
-Alisha at Champagne Tastes
Easy and so tasty.
Glad you enjoyed! Thanks for letting us know.
-Alisha at Champagne Tastes
Easy and delicious! I will definitely make again when we have rockfish! Thank you!
Thanks so much for letting us know! 🙂
-Alisha at Champagne Tastes
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 !
Sounds wonderful! So glad you enjoyed.
-Alisha at Champagne Tastes
This recipe is quick and delicious. Served with Chard and carrots for a pleasing presentation.
Yay! So glad you enjoyed 🙂
Delish. I’m not usually a big rockfish fan, but this recipe might just make me change my mind. 🙂 Thank you.
Glad you liked it! Thanks for getting in touch.
-Alisha at Champagne Tastes
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
Glad you enjoyed it, and your herb selections sound great! Thanks for letting us know!
-Alisha at Champagne Tastes
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?
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
So easy and quick to prepare. It was absolutely delicious and will be a wonderful addition to our dinner menu. Thank you.
Fantastic! Glad you loved it, and thanks for letting us know!
-Alisha at Champagne Tastes
My wife can’t wait for me to make this delicious dish again. Thanks for sharing😋😋😋
Wonderful! Glad you enjoyed it so much!
-Alisha at Champagne Tastes
Delicious!!
Great, thank you for letting us know!
-Alisha at Champagne Tastes
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?
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.
That’s great! We love fish deliveries from Alaska too! Glad it worked out well for you.
-Alisha at Champagne Tastes
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.
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
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.
Glad it turned out well!
-Alisha at Champagne Tastes
This was a breeze to prepare and ready in 10 minutes or less! Melts in your mouth!!!
That’s wonderful! Thanks for letting us know, Valerie!
-Alisha at Champagne Tastes
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!
Susanna, that sounds amazing! Thanks for letting us know 😊
-Alisha at Champagne Tastes
One tiny suggestion, we substituted avocado oil for olive oil, as it has a much higher smoke point with a similar flavor profile.
We love avocado oil! Sounds good 😀
-Alisha at Champagne Tastes