This Rockfish fillets would work well with lingcod or Petrale sole, which features somewhat milder flavors than rockfish. an exceptional meal for a truly delicious Family
- 2 portions wild Pacific rockfish, thawed
- Salt and pepper to taste
- 2 tablespoons butter
- ½ cup white wine
- Juice of 1 lemon
- 2 cups fresh baby spinach
- A handful of pine nuts (optional)
- Brown pine nuts (if using) lightly on a baking sheet in the oven (take care not to burn them).
- Sauté baby spinach to create a bed (spinach) for the rockfish.
- Pat the rockfish portions dry with a paper towel and season to taste with salt and pepper.
- In a large skillet, melt the butter over medium-high heat. Once the butter is bubbling, add the rockfish and cook, turning once, 2-3 minutes aside.
- Once the rockfish is cooked through, place each portion alongside the beans or atop the spinach.
- Using a flat whisk, stir the remaining butter as the milk solids slowly turn brown, incorporating any little burned fish bits that stuck to the bottom of the pan.
- Once the butter has turned brown and smells nutty, add the white wine and lemon juice and turn the heat to high. Stirring often, reduce the sauce until it’s thick enough to coat the back of a spoon.
- Check the browned butter lemon sauce for seasoning, then drizzle over the rockfish fillets and serve immediately.