Ingredients:

  • 2 rockfish fillets, skin on or off (6 oz / 170 g each)
  • 1 tbsp olive oil (15 ml)
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • 3 tbsp unsalted butter (45 g), softened
  • 1 tsp lemon zest (from 1 medium lemon)
  • 1 tbsp fresh lemon juice (15 ml)
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh dill, finely chopped (optional)
  • Salt and pepper, to taste

Instructions:

  1. In a small bowl, combine softened butter, lemon zest, lemon juice, parsley, dill (if using), salt, and pepper. Mix until well incorporated. Set aside.
  2. Pat fish dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  3. Heat olive oil over medium-high heat in the skillet until shimmering but not smoking.
  4. Place fillets skin-side down (if skin on) in the hot pan. Sear without moving for 4-5 minutes until the skin is crisp and golden brown. Flip carefully using a spatula and cook for another 3-4 minutes until opaque throughout. Check doneness by ensuring fish flakes easily and internal temperature reaches about 130-135°F (54-57°C).
  5. Remove fish to serving plates and dollop or spoon warm lemon herb butter over each fillet while fish is hot.