Pan-Seared Rockfish with Garlic Sauce

Pan Seared Rock Fish with garlic herb butter sauce served with fresh lettuce and cherry tomatoes

Pan-Seared Rockfish with Garlic Sauce

Skin-on rockfish fillets seared in olive oil and finished with a warm garlic, parsley, chili, and white vinegar sauce. This recipe uses one fillet, cut into two portions.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 5

Cook Time 7

Total Time 12

Ingredients

For the fish

▢ 400 g skin-on rockfish fillet cut into 2 portions
▢ ¼ teaspoon sea salt
▢ 1 tablespoon extra virgin olive oil

For the garlic sauce

▢ 3 garlic cloves minced
▢ 60 ml extra virgin olive oil
▢ ¼ teaspoon red pepper flakes
▢ 1 tablespoon finely chopped fresh parsley
▢ 1½ tablespoons white vinegar

Instructions

Pat the 400 g skin-on rockfish fillet dry on both sides with paper towels. Cut into two portions if not already portioned, then season with ¼ teaspoon sea salt.
Heat 1 tablespoon extra virgin olive oil in a nonstick or well-seasoned skillet over medium heat. Place the fish skin-side down and press gently with a spatula briefly to help the skin contact the pan. Cook for approximately 2 minutes, then carefully turn and cook for approximately 2 minutes more. Adjust the time for the thickness of the fish: the thickest part should reach 63 °C, with opaque flesh that flakes easily. Transfer to serving plates.
In a separate small pan, warm 60 ml extra virgin olive oil over low heat. Add the 3 garlic cloves, minced, ¼ teaspoon red pepper flakes, and 1 tablespoon finely chopped fresh parsley. Cook gently for approximately 1 minute, stirring, until fragrant without browning the garlic.
Carefully stir in 1½ tablespoons white vinegar, remove the pan from the heat, and gently swirl for approximately 1 minute to combine. Spoon the warm sauce over the fish and serve immediately.

Notes

Cooking time: Two minutes per side is an approximate starting point. Check the thickest part rather than relying on the clock alone.

Sauce timing: The instructions make the sauce after the fish. You can prepare it alongside the fish if you are comfortable managing both pans.

Gentle heat: Keep the sauce over low heat so the minced garlic becomes fragrant without burning.

Nutrition