Rockfish Recipes: Crispy Skin Brown Butter Lemon Fish

Instructions:

1. Score and Season: If the fillets are thick, score the skin 3–4 times diagonally with a sharp knife (do not cut through the flesh). Season the flesh side lightly with salt and pepper.
2. Dry the Skin: Pat the skin side aggressively dry using kitchen paper. Season the skin side with salt only. This step is crucial for crispiness.
3. Rest: Allow the seasoned fish to rest at room temperature for 10 minutes while you prepare to heat the pan.
4. Heat the Pan: Add the high-heat oil to your heavy-bottomed pan and heat over medium-high heat until it is shimmering and just beginning to smoke lightly.
5. Sear the Fish (Skin Down): Place the fillets skin-side down into the hot oil away from you. Immediately press gently but firmly on the fish with your spatula for 10 seconds to ensure full contact with the pan and prevent curling.
6. Cook Uninterrupted: Reduce the heat slightly to medium. Cook for 3–5 minutes until the skin is deeply golden brown and crispy, and the flesh has turned opaque about 3/4 of the way up the fillet.
7. Finish Cooking: Flip the fillets quickly and cook on the flesh side for only 30–60 seconds to finish. Remove the fish from the pan immediately and set aside on a warm plate.
8. Brown the Butter: If necessary, wipe the pan clean, then add the butter (keeping the heat on medium-low). Allow the butter to melt and bubble until the foaming subsides and the milk solids turn a rich, nutty brown, smelling like toasted hazelnuts (about 2–3 minutes). Watch closely to avoid burning.
9. Add Flavour: Immediately remove the pan from the heat. Stir in the capers and optional chilli flakes.
10. Emulsify: Add the fresh lemon juice (the pan will sizzle dramatically). Stir in the chopped parsley to incorporate the acid and herbs.
11. Plating: Spoon the warm brown butter and caper sauce generously over the flesh side of the rockfish (keeping the crispy skin untouched). Serve immediately with a lemon wedge.