This foolproof method for Cooking Rockfish gives you restaurant-worthy results in just 25 minutes. A quick flour dredge creates perfectly crispy fish, while the 5-minute cream sauce transforms your dinner into a $30-worthy dish. Whether you're new to cooking fish or just want a reliable recipe that works every time, this recipe won't let you down.
This site is all about finding ways to add seafood into our weekly menus. I’m so glad you’re here! Curious about my evolution from meat-and-potatoes-queen to seafood recipe developer? Here’s my story.
Love rockfish? It's also fantastic Baked with Crunchy Pistachios or turned into the best-ever Fish Tacos. Both are ready in under 30 minutes!
Ingredients and Substitutions
Before we get to the step-by-step instructions, a few words about the ingredients:
- Fish: rockfish fillets are firm, mild, and forgiving in the pan. Can't find rockfish? Snapper, grouper, or sea bass work, too. Look for fillets that are even in thickness for the best results.
- Flour: the light coating is your secret weapon for that golden-brown crust. Substitute cornstarch or gluten free flour for a GF dish.
- Onion: The white part of scallions bring a mildly oniony taste to the sauce. Substitute finely diced shallot, leeks or yellow onion for similar mild flavor.
- Wine: If you prefer cooking without wine, substitute broth and a squeeze of fresh lemon juice for the wine. You may need to simmer the sauce a little longer to thicken.
- Herbs: Dill and Dijon are a match made in heaven in this sauce. If you have another fresh herb like tarragon, basil or chives, they will also bring the sauce to life.
Full measurements and ingredients listed in the printable recipe card below.
Pro Tips for Perfect Pan-Seared Rockfish
- Pat those fillets DRY before seasoning - moisture is the enemy of crispy fish.
- Get your pan hot before adding the fish (but not smoking!)
- Don't move the fish! Let it form that golden crust before flipping.
- Use a fish spatula if you have one - the thin, angled edge makes turning easier.
How do I know when my rockfish is done?
The fish will be opaque and flake easily with a fork. For 7-8 ounce fillets, cook about 4 minutes per side.
No white wine?
Use chicken broth plus a squeeze of lemon juice instead. You might need to simmer a bit longer to reduce.
Can I make this ahead?
Fish is best served fresh, but you can prep all your ingredients and even make the sauce ahead. Reheat sauce gently before serving.
step by Step Instructions
Step 1: Prep Fish
Pat fillets completely dry, season with salt and pepper, then dust lightly with flour.
Step 2: Sear Fillets
Get your pan hot with butter and olive oil until butter is melted but not brown. Sear fish, leaving it untouched for 4 minutes, until golden brown. Flip and finish cooking. Keep warm while making sauce.
Step 3: Make Sauce
Sauté scallions in butter, add wine to deglaze.
Finish sauce with dijon, cream and dill.
Step 4: Garnish and Serve
Plate fish, pour warm sauce over top, and garnish with fresh dill and lemon.
Pan-Seared Rockfish with Creamy Dill Sauce
- Total Time: 25 minutes
- Yield: 2
Description
Master pan-seared rockfish with this foolproof recipe! Crispy on the outside, flaky inside, with a restaurant-quality dill cream sauce that makes everything better.
Ingredients
2 (7-8 ounce) rockfish fillets
⅓ cup all purpose flour
Kosher salt and black pepper
4 tablespoons butter, divided
2 tablespoons extra virgin olive oil
2 scallions, whites only, diced
⅓ cup white wine
3 tablespoons stock (vegetable or chicken)
2 teaspoons Dijon mustard
¼ cup heavy cream
2-3 tablespoons fresh dill, chopped
Instructions
- Dry fish fillets well with a paper towel, then season both sides of the fish with salt and pepper. Dredge in flour, dusting off any excess. Heat one tablespoon of butter and two tablespoons of olive oil in a pan over medium heat. Once hot, add coated rockfish fillets to the pan. Leave the fish undisturbed for about 4 minutes. Using a fork or thin fish spatula, check rockfish fillets for browning. Once golden brown, turn the fish in the pan, leaving to cook through.
- Set your oven to warm or 250℉, to hold the fish fillets while you prepare the quick sauce for the rockfish recipe. Once the fish is golden brown on each side, gently move them to a baking dish or sheet pan and place in the oven. Wipe out the pan and return it to the burner.
- Melt remaining 3 tablespoons of butter in the pan and add the diced scallion whites. Saute for 3-4 minutes, until tender and fragrant, but not browning. Add white wine to the pan, turning the heat up a bit to allow the wine to rapidly simmer and reduce, about 2 minutes. Add stock and Dijon mustard, whisking and simmering until slightly thickened. Reduce heat to low and add cream and fresh dill, whisking to combine and heat through. Taste and adjust seasoning.
- To serve, plate golden brown rockfish fillets with creamy dill sauce and serve with lemon slices and more fresh herbs.
Notes
If you prefer cooking without wine, substitute broth and a squeeze of fresh lemon juice for the wine.
Fresh soft herbs like tarragon, basil or chives are great substitutes for dill, if you're looking for another option!
Leftovers: Keep in airtight container in the refrigerator for up to 2 days. Ideally fish and sauce are kept in separate containers.
Reheating: Warm sauce gently with a splash of milk or stock. Reheat fish in air fryer for 3-4 minutes, or in oven until just warmed through.
- Prep Time: 10
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American, French
Wayne Bovi
Added one more fillet and also a quarter cup of cornstarch to the flour.......kept everything else the same and it was so nice and crispy and the sauce was killer!
Christina Jolam
Sounds amazing, Wayne! So glad you loved this rockfish recipe. It's one of my all-time favorites. Appreciate you coming back to leave a helpful review!