Entree: Bermuda – Bermuda Rockfish (Pan-fried local rockfish fillets finished with a bright lemon-butter and caper sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 rockfish fillets, skin removed, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2.5 g) paprika
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) dry white wine or fish stock
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (30 g) capers, rinsed
- 2 tbsp (8 g) chopped fresh parsley
- 1 lemon, cut into wedges (about 50 g)
- Extra lemon slices for serving (optional)

Instructions

1. Pat fillets dry with paper towels. Season both sides with salt, pepper, and paprika. Lightly dredge each fillet in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add fillets and cook 3–4 minutes per side, depending on thickness, until golden brown and just cooked through. Transfer cooked fillets to a warm plate and tent with foil.
3. Reduce heat to medium. Add white wine or stock to the skillet to deglaze, scraping up any browned bits, and simmer 1 minute to reduce slightly.
4. Stir in remaining 1 tbsp butter, lemon juice, and capers; swirl until butter melts and the sauce is glossy. Taste and adjust seasoning with a pinch of salt and pepper.
5. Spoon the lemon-butter and caper sauce over the fillets, sprinkle with chopped parsley, and serve immediately with lemon wedges and simple sides such as boiled potatoes or a green vegetable.