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    Home » Seafood

    Pan-Seared Rockfish

    Published: Nov 19, 2020 · Modified: Jun 16, 2022 · 39 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This delicious pan-seared rockfish is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

    pan-seared rockfish on a plate

    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.

    Add Fish to the Hot Pan
    Add Fish to the Hot Pan

    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.

    Flip Rockfish + Top with Butter
    Flip Rockfish + Top with 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!

    Add Lemon Juice, Capers, + Herbs to Pan
    Add Lemon Juice, Capers, + Herbs to Pan

    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 on a plate
    pan-seared rockfish on a plate
    Print Recipe Save Recipe Saved!
    5 from 44 votes

    Pan-Seared Rockfish

    This delicious pan-seared rockfish is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
    Author: Sarah Trenalone
    Prep Time2 mins
    Cook Time10 mins
    Total Time12 mins
    Course: Main Course
    Cuisine: French
    Servings: 2 people
    Calories: 295kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    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.
      Add Fish to the Hot Pan
    • 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.
      Flip Rockfish + Top with Butter
    • 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.
      pan-seared rockfish on a plate

    Nutrition

    Calories: 295kcal (15%) | Carbohydrates: 8g (3%) | Protein: 22g (44%) | Fat: 20g (31%) | Saturated Fat: 9g (56%) | Cholesterol: 87mg (29%) | Sodium: 304mg (13%) | Potassium: 512mg (15%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 350IU (7%) | Vitamin C: 29mg (35%) | Calcium: 30mg (3%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Janis Lee

      June 06, 2021 at 4:40 pm

      May I use a thin silicone spatula instead of a thin metal spatula?

      Reply
      • Alisha Trenalone

        June 06, 2021 at 5:04 pm

        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

        Reply
    2. Kenneth Mudge

      September 14, 2021 at 8:32 pm

      Can we have just 1 recipe page without tons of ads please? Easy and delicious recipe

      Reply
      • Alisha Trenalone

        September 15, 2021 at 4:00 pm

        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

        Reply
      • Vanessa

        May 27, 2022 at 6:24 pm

        5 stars
        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!

        Reply
        • Alisha Trenalone

          May 28, 2022 at 1:05 pm

          Wonderful, thanks for letting us know! We’re so glad you enjoyed!

          -Alisha at Champagne Tastes

          Reply
    3. Anonymous

      September 18, 2021 at 11:19 pm

      5 stars
      Easy and so tasty.

      Reply
      • Alisha Trenalone

        September 19, 2021 at 12:52 pm

        Glad you enjoyed! Thanks for letting us know.

        -Alisha at Champagne Tastes

        Reply
    4. Miriel

      September 27, 2021 at 11:55 pm

      5 stars
      Easy and delicious! I will definitely make again when we have rockfish! Thank you!

      Reply
      • Alisha Trenalone

        September 28, 2021 at 11:25 am

        Thanks so much for letting us know! 🙂

        -Alisha at Champagne Tastes

        Reply
    5. Liz

      October 07, 2021 at 8:04 pm

      5 stars
      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 !

      Reply
      • Alisha Trenalone

        October 08, 2021 at 9:10 am

        Sounds wonderful! So glad you enjoyed.

        -Alisha at Champagne Tastes

        Reply
    6. Sandy

      November 05, 2021 at 10:12 pm

      This recipe is quick and delicious. Served with Chard and carrots for a pleasing presentation.

      Reply
      • Sarah Trenalone

        November 06, 2021 at 7:52 am

        Yay! So glad you enjoyed 🙂

        Reply
    7. Karlette

      December 16, 2021 at 12:49 pm

      5 stars
      Delish. I’m not usually a big rockfish fan, but this recipe might just make me change my mind. 🙂 Thank you.

      Reply
      • Alisha Trenalone

        December 16, 2021 at 3:39 pm

        Glad you liked it! Thanks for getting in touch.

        -Alisha at Champagne Tastes

        Reply
    8. DeeDee

      January 26, 2022 at 11:04 pm

      5 stars
      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

      Reply
      • Alisha Trenalone

        January 27, 2022 at 1:04 pm

        Glad you enjoyed it, and your herb selections sound great! Thanks for letting us know!

        -Alisha at Champagne Tastes

        Reply
    9. Meggie

      March 04, 2022 at 11:34 pm

      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?

      Reply
      • Alisha Trenalone

        March 05, 2022 at 8:42 pm

        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

        Reply
        • Christine

          April 20, 2022 at 6:51 pm

          5 stars
          So easy and quick to prepare. It was absolutely delicious and will be a wonderful addition to our dinner menu. Thank you.

          Reply
          • Alisha Trenalone

            April 21, 2022 at 1:05 pm

            Fantastic! Glad you loved it, and thanks for letting us know!

            -Alisha at Champagne Tastes

            Reply
    10. Stro

      March 11, 2022 at 8:55 pm

      5 stars
      My wife can’t wait for me to make this delicious dish again. Thanks for sharing😋😋😋

      Reply
      • Alisha Trenalone

        March 12, 2022 at 6:26 pm

        Wonderful! Glad you enjoyed it so much!

        -Alisha at Champagne Tastes

        Reply
    11. Sue Davenport

      April 11, 2022 at 6:27 pm

      5 stars
      Delicious!!

      Reply
      • Alisha Trenalone

        April 13, 2022 at 11:43 am

        Great, thank you for letting us know!

        -Alisha at Champagne Tastes

        Reply
    12. Sofia Graf

      June 23, 2022 at 9:48 am

      5 stars
      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?

      Reply
    13. Shirley

      June 27, 2022 at 8:10 pm

      5 stars
      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.

      Reply
      • Alisha Trenalone

        June 28, 2022 at 1:25 pm

        That’s great! We love fish deliveries from Alaska too! Glad it worked out well for you.

        -Alisha at Champagne Tastes

        Reply
    14. Jelly

      June 27, 2022 at 11:45 pm

      5 stars
      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.

      Reply
      • Alisha Trenalone

        June 28, 2022 at 1:26 pm

        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

        Reply
    15. Nupur Pande

      February 09, 2023 at 12:42 am

      5 stars
      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.

      Reply
      • Alisha Trenalone

        February 09, 2023 at 2:44 pm

        Glad it turned out well!

        -Alisha at Champagne Tastes

        Reply
    16. Valerie Gravenor

      February 10, 2023 at 1:53 pm

      5 stars
      This was a breeze to prepare and ready in 10 minutes or less! Melts in your mouth!!!

      Reply
      • Alisha Trenalone

        February 10, 2023 at 2:02 pm

        That’s wonderful! Thanks for letting us know, Valerie!

        -Alisha at Champagne Tastes

        Reply
    17. Susanna

      March 16, 2023 at 9:01 pm

      5 stars
      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!

      Reply
      • Alisha Trenalone

        March 17, 2023 at 9:19 am

        Susanna, that sounds amazing! Thanks for letting us know 😊

        -Alisha at Champagne Tastes

        Reply
        • Susanna

          March 18, 2023 at 8:58 pm

          5 stars
          One tiny suggestion, we substituted avocado oil for olive oil, as it has a much higher smoke point with a similar flavor profile.

          Reply
          • Alisha Trenalone

            March 19, 2023 at 3:06 pm

            We love avocado oil! Sounds good 😀

            -Alisha at Champagne Tastes

            Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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