Pan-seared Rockfish with Fresh Herbs

Rockfish fillets are pan-seared in pro browned butter, and crowned with sparkling herbs (dill, rosemary, and thyme) on this delicious, low-calorie seafood dish!

Pan-seared Rockfish with Fresh Herbs
Pan-seared Rockfish with Fresh Herbs


  • 2 rockfish fillets, approx. 5 ounces each
  • 1 pinch salt, pepper, and garlic powder, to lightly season each fish fillet
  • 3 Tablespoons butter
  • 1/2 Tablespoon olive oil
  • 4 sprigs fresh dill
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme

For Garnish:

  • 2 sprigs fresh dill, 1 for each fillet
  • 2 sprigs fresh rosemary, 1 for each fillet
  • 4 slices lemon, thinly sliced

US Customary – MetricInstructions

  1. Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
  2. Melt butter and olive oil in a large skillet on medium heat. Add rosemary, thyme, and dill to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to the side of the skillet, and carefully turn fish to the other side and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily. 
  3. Transfer fish to individual serving plates (I used two spatulas so the long fillets wouldn’t break in the middle). Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill, if desired (they make the fish look really nice on the plate!). Serve, and enjoy!

Recipe Notes

Can’t find rockfish? Substitute red snapper or striped bass fillets.

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