Ingredients:

  • 4 rockfish fillets (about 6 ounces each or 170 grams)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour (15 grams)
  • 2 tablespoons olive oil (30 ml)
  • ½ cup unsalted butter, softened (115 grams)
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Pat dry rockfish fillets with paper towels. Season both sides with salt and pepper. Dust each fillet lightly with flour.
  2. In a mixing bowl, combine softened butter, lemon zest, orange zest, lemon juice, and herbs. Mix until well combined, then season with salt and pepper to taste.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add rockfish fillets skin-side down. Sear for 3-4 minutes or until golden brown and crisp.
  4. Carefully flip the fillets using a fish spatula. Cook for an additional 2-3 minutes until the internal temperature reaches 145°F (63°C) and fish flakes easily with a fork.
  5. Remove the fillets from the skillet, and top each piece with a dollop of herb citrus butter. Serve immediately.