Recipe by IngridH
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
Directions See How It's Made
- 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.