Go Back

Pan-Seared Rockfish

Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 people
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the Fish:
  • 2 rockfish fillets about 5–6 oz each
  • 1 tbsp olive oil or avocado oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • Lemon wedges for serving
For the Lemon-Herb Butter:
  • 2 tbsp unsalted butter softened
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley or dill finely chopped
  • 1 small garlic clove minced

Method
 

Pat the fillets dry
  1. Use paper towels to remove as much moisture as possible. This step is key for getting that crispy, golden sear. The drier the fish, the better it will brown.
Season the fish
  1. Sprinkle both sides of the fillets with salt and freshly ground black pepper. Don’t overdo it — rockfish has a delicate flavor, so keep the seasoning light and balanced.
Prepare the lemon-herb butter
  1. In a small bowl, mix together the softened butter, lemon juice, garlic, and chopped herbs. Set this aside at room temperature.
Preheat the pan
  1. Place a stainless steel or cast-iron skillet over medium-high heat for about 2 minutes. Once hot, add the oil and swirl it around to coat the pan evenly. You’ll know it’s ready when the oil shimmers but doesn’t smoke.
Sear the fish
  1. Carefully place the rockfish fillets into the hot pan. If your fillets have skin, put them skin-side down first. Let the fish cook undisturbed for 3-4 minutes. Don’t touch the fillets until the crust is golden and releases easily from the pan.
Flip and finish cooking
  1. Using a spatula, gently flip the fillets and cook the other side for 2-3 minutes. The fish should easily flake when you gently press on it with a fork.
Serve with lemon-herb butter
  1. Once the fillets are cooked through, transfer them to a serving plate and spoon the lemon-herb butter over each piece. Serve with fresh lemon wedges for an added burst of brightness.

Notes

Drying the fish is crucial: Make sure the fish is as dry as possible before cooking. This is the secret to achieving that beautiful, crispy sear.
Pan choice: A cast-iron skillet or a heavy-bottomed stainless steel pan works best for searing. They hold heat well and ensure an even crisp.
Cooking temperature: Keep the heat at medium-high. If the oil smokes heavily, reduce the heat slightly. Rockfish cooks fast, so keep an eye on it to avoid overcooking.
Don't overcrowd the pan: Sear the fillets in batches if you’re cooking more than two. Overcrowding prevents a good sear and can cause the fish to steam instead.
Lemon-herb butter: This adds a burst of freshness to the dish, but feel free to switch the herbs based on your preferences. Dill, thyme, or basil work well, too.