Pan-Sautéed Rockfish With Capers Recipe

Name: Pan-Sautéed Rockfish With Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces rockfish fillets; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 teaspoon olive oil; 1/3 cup dry vermouth (or white wine); 2 teaspoons grated lemon rind; 2 tablespoons fresh lemon juice; 1 tablespoon capers; 1/4 teaspoon dried herbs (like herbes de Provence); 1 tablespoon butter, chilled and cut into pieces; 2 tablespoons fresh flat leaf parsley, chopped

Servings: persons

24 ounces rockfish fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon olive oil
1/3 cup dry vermouth (or white wine)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
1/4 teaspoon dried herbs (like herbes de Provence)
1 tablespoon butter, chilled and cut into pieces
2 tablespoons fresh flat leaf parsley, chopped

1
Heat a non-stick skillet over medium high heat.
2
Add the oil and swirl to coat the pan.
3
Season the fish on both sides with the salt and pepper.
4
Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
5
Remove the fish to a warm plate.
6
Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
7
Cook for 30 seconds.
8
Add the butter to the pan, whisking to incorporate into the sauce.
9
Pour the sauce over the fish, top with the parsley.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 ounces rockfish fillets, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon olive oil, and more.

Yes, Pan-Sautéed Rockfish With Capers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Sautéed Rockfish With Capers

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