• Skip to main content
  • Skip to primary sidebar
Weekday Pescatarian
menu icon
go to homepage
  • Recipes
  • Sign Up!
  • About
  • Contact
  • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sign Up!
    • About
    • Contact
    • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Main Dishes

    How to Cook Rockfish: Pan-Seared Recipe with Creamy Dill Sauce

    Published: Nov 12, 2023 · Modified: Feb 18, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 2 Comments

    Jump to Recipe·5 from 1 review
    Seared Rockfish with Creamy Dill Sauce Poster

    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.

    fish fillet with dill sauce on a white plate garnished with lemon.

    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

    Ingredients for recipe laid out on the table.

    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.

    fish fillet dipped in flour with a pair of tongs.

    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.

    seasoned fish seared in pan.
    fish fillet flipped in pan.

    Step 3: Make Sauce

    Sauté scallions in butter, add wine to deglaze.

    scallions cooked in butter.
    wine added to butter and scallions.

    Finish sauce with dijon, cream and dill.

    dijon mustard added to wine reduction.
    cream and dill stirred into pan sauce.

    Step 4: Garnish and Serve

    Plate fish, pour warm sauce over top, and garnish with fresh dill and lemon.

    a platter of fish drizzled with sauce and garnished with lemons.
    pan-seared rockfish drizzled with creamy dill sauce on a white plate with lemon wedges.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    rockfish with sauce on a white plate with green beans and lemon.

    Pan-Seared Rockfish with Creamy Dill Sauce


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 25 minutes
    • Yield: 2
    Print Recipe
    Pin Recipe

    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

    1. 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. 
    2. 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. 
    3. 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. 
    4. 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

    Ready to make this recipe?

    Save it to Pinterest and follow me so you don't miss any recipes!

    Like this:

    Like Loading...

    More Main Dishes

    • Salmon over asparagus on a white plate and garnished with a slice of lemon.
      Foolproof Grilled Salmon in Foil
    • Anchovy Pizza on a board .
      Anchovy Pizza (Marseille Style)
    • Sushi hand roll laid across the table next to can of tuna and edamame
      Canned Tuna Sushi Hand Rolls
    • Tuna Nicoise Salad on a platter.
      Tuna Niçoise Salad Recipe (Authentic French Salad)

    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Wayne Bovi

      February 17, 2025 at 8:50 am

      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!

      Reply
      • Christina Jolam

        February 17, 2025 at 9:57 am

        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!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    author standing in kitchen holding coffee mug

    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

    More about me →

    Popular Recipes

    • cooked king crab leg clusters with a dish of lemon butter sauce and lemon wedges
      How To Cook Frozen King Crab Legs (The Easiest & Best Way!)
    • baked fish with lemon butter sauce over asparagus and rice
      Baked Walleye Recipe with Lemon Butter
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • grilled lemons, octopus tentacles and potatoes on a dish with dressing
      Simple Greek Grilled Octopus Recipe

    Spring & Summer Recipes

    • black plate with garlic butter baked shrimp garnished with lemon
      Baked Colossal Shrimp with Lemon Garlic Butter Sauce
    • Cluster of crab legs on a tray with a bowl of melted butter sauce.
      How to Cook Snow Crab Legs (Perfect Every Time!)
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • Alaskan Pollock with olive and tomato topping on a white plate.
      Mediterranean-style Pollock Fillets Recipe

    Footer

    logos of organizations where Weekday Pescatarian has been featured

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • About

    Weekday Pescatarian participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some posts on this site also contain links to other affiliate sites offering products or services we recommend. This means if you make a purchase after clicking on a link, we may earn a small commission at no extra cost to you.

    Copyright © 2025 Weekday Pescatarian

    Brunch Pro on the Feast Plugin

    %d