Pan-fried Rockfish

This is a really simple recipe, but delicious! 

 

I recommend using a non-stick pan.  Totally optional, but fish tends to stick pretty easily to pans.  We use extra-virgin olive oil to cook the fish, so keep the heat down to medium-high.  You don't want to overheat (olive oil becomes toxic and starts to smoke at a lower temperature).  Warm up your pan, add the olive oil (depending on the size of your skillet, use 1 - 2 Tbsps. of extra virgin olive oil).  Take your rock-fish fillets and put them in the pan.  Sprinkle kosher salt and pepper on the fillet and cook for 1-2 minutes, then flip, sprinkle more salt and pepper on the other side and cook another 1-2 minutes.  Right before removing from the pan, add 1-2 Tbsps. of butter to the pan, flip the fillet to coat.  Squeeze 1/4 of a lemon over the fillet right before serving.

 

Ingredients:

 

• 1-2 pounds of rockfish, filleted
• 1-2 Tbsps. of extra virgin olive oil
• 1-2 Tbsps. butter
• 1/4 of a lemon
• kosher salt
• black pepper