Pan-Seared Rockfish with Old Bay Butter
Chesapeake rockfish fillets seared skin-side down until crisp, finished with a simple Old Bay brown butter sauce. A straightforward showcase for the bay's signature finfish.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Cast iron or stainless skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 22
- carbs
- 2
- protein
- 32
- calories
- 340
Instructions
- 1
Pat the fillets dry. Season them with salt.
- 2
Heat oil in a skillet over medium-high heat until it shimmers.
- 3
Lay the fillets skin-side down in the skillet. Press them down gently for the first minute.
- 4
Cook for 4-5 minutes until the skin is crisp. Flip and cook for 2 more minutes.
- 5
Transfer the fish to a plate and set it aside. Wipe any extra oil from the skillet.
- 6
Melt butter in the same skillet over medium heat. Let it cook until it turns golden and smells nutty.
- 7
Take the skillet off the heat. Stir in the Old Bay and lemon juice.
- 8
Spoon the warm Old Bay butter over the fillets. Top with parsley and serve.
Chef's tips
Press the fillets gently with a spatula during the first minute of cooking. This stops them from curling so the skin crisps evenly.
Storage
Best eaten fresh; leftovers keep refrigerated up to 1 day.
Reheating
Reheat gently in a low oven to avoid drying the fish.
Common mistakes to avoid
- •Moving the fish too early, which tears the skin
- •Burning the butter instead of browning it until golden
Serving suggestions
Cooked Pan-Seared Rockfish with Old Bay Butter?
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