Pan-sautéed Rockfish With Capers

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.