Ingredients:

  • 2 (approx. 175–200g each / 6–7 oz each) Rockfish Fillets, skin on (preferred) or skinless
  • 1 Tbsp (15 ml) Neutral Cooking Oil (e.g., grapeseed, canola)
  • ½ tsp (2.5 g) Fine Sea Salt
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • 4 Tbsp (60 g) Unsalted Butter, cut into cubes
  • 1 Shallot, minced finely (approx. 2 Tbsp)
  • 1 clove Garlic, minced
  • 2 Tbsp (30 ml) Fresh Lemon Juice (from about ½ a large lemon)
  • 1 Tbsp (15 g) Capers, drained and lightly patted dry
  • Zest of ½ Lemon
  • 2 Tbsp (15 g) Fresh Parsley, chopped finely

Instructions:

  1. Remove the rockfish from the refrigerator 10 minutes prior to cooking. Pat the fillets aggressively dry using kitchen paper—this is crucial for crisp skin. Season both sides generously with salt and pepper.
  2. Place the heavy-bottomed skillet over medium-high heat. Add the neutral oil. Wait until the oil is shimmering and slightly smoking before adding the fish.
  3. Gently lay the fillets, skin-side down (or presentation side down if skinless), away from you into the hot pan. Do not move the fish for the first 3 minutes. Press gently down on the fillets initially with your spatula to prevent curling.
  4. Cook for 3–5 minutes until the skin is deeply golden brown and crisp, and the fish has cooked about 70–80% of the way through. Flip the fish carefully using the spatula. Cook for only 1–2 minutes on the flesh side just to finish, ensuring the internal temperature reaches 145°F (63°C). Transfer the fish to a clean plate or wire rack and keep warm.
  5. Wipe the pan clean (or use a separate, small pan). Add the 4 Tbsp of cubed butter over medium heat. Let the butter melt, bubble, and foam. Swirl the pan occasionally until the milk solids drop to the bottom and turn golden brown, emitting a deeply nutty aroma. Immediately remove the pan from the heat to stop the cooking.
  6. Return the pan to low heat. Add the minced shallot and cook for 30 seconds until fragrant. Add the garlic and cook for 15 seconds.
  7. Stir in the drained capers, lemon juice, and lemon zest. The acid will stop the butter browning process. Cook for 1 minute until warmed through. Stir in the fresh parsley. Taste and adjust seasoning if needed.
  8. Place the resting rockfish fillet onto a plate. Spoon the warm lemon-caper brown butter sauce directly over the fish, ensuring plenty of capers and parsley cling to the fillets. Serve immediately.