Rockfish Recipes for a Surprisingly Easy Dinner
Discovereasy and delicious rockfish recipes that are perfect for any night. Quick,flavorful, and versatile—ideal for a simple seafood dinner!
Ingredients
The Star of the Show:
- 4 fresh rockfish fillets about 6 oz each – Look for fillets with firm, white flesh and a mild aroma.
For That Rich, Buttery Flavor:
- 2 tablespoons unsalted butter – Melted for drizzling or sautéing.
- 1 tablespoon olive oil – Helps get that golden crust if you’re pan-searing.
Fresh and Zesty:
- 2 cloves garlic minced – Adds depth and aroma.
- 1 lemon zested and juiced – Brightens the dish and pairs beautifully with the fish.
- A Touch of Herbaceous Flavor:
- 1 tablespoon fresh parsley chopped – Optional, but adds freshness and color.
- 1/2 teaspoon dried thyme or dill – Adds subtle earthy notes that work well with seafood.
For Seasoning:
- Salt and freshly ground black pepper to taste
- Optional: a pinch of red pepper flakes for a gentle kick
Optional Add-Ins:
- Want to take it up a notch? Here are a few extras you can toss in depending on your mood:
- Lemon slices – Roast them alongside the fish for a beautiful caramelized finish.
- Capers – If you love a briny punch they’re a game changer.
- Cherry tomatoes – Add sweetness and a pop of color to your plate.
Instructions
Step-by-Step Instructions
Pat the rockfish dry.
- Use paper towels to gently blot the fillets. Removing excess moisture helps the fish sear better and avoids a soggy texture.
Season generously.
- Sprinkle both sides of each fillet with salt, pepper, and your dried herbs (thyme or dill). Add a pinch of red pepper flakes if you like a little heat.
Preheat your skillet.
- Heat a large non-stick or cast iron skillet over medium heat. Add the olive oil and butter, letting the butter melt completely and begin to foam.
Sear the rockfish.
- Carefully lay the fillets in the pan, skin-side down if applicable. Cook undisturbed for 3–4 minutes until the bottom is golden and crispy.
Flip and finish.
- Turn the fillets gently with a spatula and cook for another 2–3 minutes, or until the fish flakes easily with a fork. Spoon a bit of the lemon juice over the top during the last minute for added brightness.
Add finishing touches.
- Remove from heat and sprinkle with lemon zest, chopped parsley, or a few capers if you're using them. Serve immediately for the best texture.
Prefer to Bake Instead?
- No problem! Here’s a quick oven method:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment and arrange seasoned fillets.
- Drizzle with melted butter and lemon juice.
- Bake for 12–15 minutes, or until the fish is opaque and flakes easily.
Notes
Nutrition Information (per serving)
- Calories: 220
- Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 380mg
- Carbohydrates: 2g
- Fiber: 1g
- Sugar: 1g
- Protein: 32g