Ingredients:

  • 4 Rockfish fillets (skin-on, approx. 150g / 5-6 oz each)
  • 2 tbsp (30 ml) Olive Oil (high smoke point)
  • Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 8 tbsp / 115g / 1 stick Unsalted Butter (high quality)
  • 2 tbsp (30 ml) Fresh Lemon Juice
  • 2 tbsp (30g) Capers (drained, nonpareil size)
  • 2 tbsp (30 ml) Fresh Parsley (flat-leaf, chopped finely)
  • Zest of 1 medium lemon
  • 450g / 1 lb Small Waxy Potatoes (Optional side)
  • 1 tbsp (15g) Unsalted Butter (for potatoes)
  • 1 tsp (5 ml) Fresh Thyme (leaves only)

Instructions:

  1. Prep the Fish: Rinse the Rockfish fillets and pat them exceptionally dry using kitchen towels—moisture is the enemy of a crisp sear! Score the skin 2-3 times diagonally, avoiding cutting into the flesh. Season liberally with salt and pepper.
  2. Cook the Potatoes (Optional Side): Place potatoes in a large pot and cover with salted cold water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain well. Return the potatoes to the pot, add 1 tbsp butter, thyme, salt, and pepper, and gently crush them with a fork. Keep warm.
  3. Heat the Pan: Place a heavy-bottomed pan over high heat. Add the olive oil and allow it to shimmer, ensuring the pan is hot enough to sizzle immediately.
  4. Start the Sear: Carefully place the fish fillets skin-side down into the hot oil. Gently press down on each fillet with a spatula for the first 10 seconds to prevent curling.
  5. Maintain the Heat and Finish Cooking: Reduce the heat to medium-high. Do not move the fish for 3–4 minutes until the skin is deep golden-brown and crisp. Once cooked three-quarters of the way up the side, flip the fillets. Cook briefly on the flesh side (30–60 seconds) just to finish. Remove the fish immediately and place on a warm plate to rest.
  6. Brown the Butter: In a small saucepan, melt the remaining 8 tbsp of butter over medium heat. Allow the butter to bubble, foam, and then subside. Continue cooking, swirling occasionally, until the milk solids turn a rich brown color and the butter gives off a nutty, hazelnut aroma (beurre noisette). Remove the pan from the heat immediately.
  7. Add Flavourings: Stir in the capers, lemon juice, parsley, and lemon zest. Taste and adjust seasoning.
  8. Plate and Serve: Spoon a portion of the crushed potatoes onto each plate. Place the rockfish fillet on top or alongside, ensuring the crispy skin is facing up. Spoon the warm Brown Butter Caper Sauce generously over the fish and serve immediately.