Ingredients
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24 ounces rockfish fillets
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1/2 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/4 teaspoon olive oil
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1/3 cup dry vermouth (or white wine)
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2 teaspoons grated lemon rind
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2 tablespoons fresh lemon juice
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1 tablespoon capers
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1/4 teaspoon dried herbs (like herbes de Provence)
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1 tablespoon butter, chilled and cut into pieces
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2 tablespoons fresh flat leaf parsley, chopped
Instructions
- 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.