Prep 5 mins
Cook 15 mins
Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well.
- 24 ounces rockfish fillets
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon olive oil
- 1⁄3 cup dry vermouth (or white wine)
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1⁄4 teaspoon dried herbs (like herbes de Provence)
- 1 tablespoon butter, chilled and cut into pieces
- 2 tablespoons fresh flat leaf parsley, chopped
- Heat a non-stick skillet over medium high heat.
- Add the oil and swirl to coat the pan.
- Season the fish on both sides with the salt and pepper.
- Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
- Remove the fish to a warm plate.
- Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
- Cook for 30 seconds.
- Add the butter to the pan, whisking to incorporate into the sauce.
- Pour the sauce over the fish, top with the parsley.
All the right ingredients were there, but the finished product is not something I will attempt again.
This dish was awesome! I am not an experiences fish cooker, but this was easy, fast and delicious! My husband said it was his favorite! Served it with brown rice.....the sauce was great with it as well.
Delicious! Great flavors! Love capers! Made as directed. Thanks, IngridH! I will make this again and again. Made the first time for PRMR tag game.