Ingredients:

  • 4 rockfish fillets, skin-on, about 6 oz (170 g) each, pin-boned and patted dry
  • 1½ tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil (30 ml) or grapeseed oil for high smoke point
  • 4 tbsp unsalted butter (60 g)
  • 1 garlic clove, minced
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tsp lemon zest (from about half a lemon)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill or tarragon, finely chopped (optional)
  • Salt and pepper to taste

Instructions:

  1. Pat rockfish fillets dry with paper towels to ensure crisp skin. Season both sides generously with salt and pepper.
  2. Warm the skillet over medium-high heat until hot, then add oil and swirl to coat.
  3. Place fillets skin-side down carefully. Press gently on fillets with spatula for 10 seconds to prevent curling. Cook skin-side down without moving for about 4-5 minutes until crisp and golden.
  4. Flip fillets carefully and cook for another 2-3 minutes until fish flakes easily and reaches an internal temperature of 130–135°F (54–57°C).
  5. Remove fish from skillet and set aside on warm plates. Lower heat to medium, add butter to skillet.
  6. Once butter melts and foams, add garlic and sauté for 30 seconds until fragrant (do not brown).
  7. Stir in lemon juice, zest, parsley, dill (if using), and season with salt and pepper.
  8. Spoon lemon-herb butter sauce generously over rockfish fillets. Garnish with extra fresh herbs if desired.