Entree: United States – Chesapeake Bay – Rockfish with Lemon Butter (Pan-seared Chesapeake Bay rockfish fillets finished with a bright lemon-butter sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 rockfish fillets, approx. 6–7 oz (170–200 g) each, skin on or off as preferred
- 1 tsp (2 g) Old Bay seasoning
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 garlic cloves, minced (about 6 g)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) lemon zest
- 1 tbsp (15 ml) capers, drained (optional)
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving

Instructions

1. Pat fillets dry and season both sides with Old Bay, salt, and pepper. Let rest 5 minutes while heating a large skillet over medium-high heat.
2. Add 2 tbsp (30 ml) olive oil to the hot skillet. Place fillets in the pan, skin side down if applicable, and sear without moving until golden and crisp, about 3–4 minutes. Flip and cook the other side until just opaque and cooked through, another 2–3 minutes depending on thickness. Transfer fillets to a warm plate.
3. Reduce heat to medium, add butter to the same skillet. When butter melts and begins to foam, add minced garlic and sauté until fragrant, about 30 seconds. Stir in lemon juice, lemon zest, and capers; simmer 30–45 seconds to meld flavors.
4. Remove from heat, stir in chopped parsley, and spoon the lemon-butter sauce over the seared rockfish. Serve immediately with lemon wedges and your choice of sides.