Rockfish Fillets with Lemon Dill Butter Sauce
Simply roasted rockfish fillets decadently topped with a rich dill butter sauce, spiked with lemon juice and white wine.
Recipe - Quality Foods
Rockfish Fillets with Lemon Dill Butter Sauce
Prep Time10 Minutes
Servings2
Cook Time10 Minutes
Ingredients
2 (5- to 6-oz/140- to 170-gram) rockfish fillets (see Note)
2 tsp olive oil
salt and ground white pepper, to taste
1/3 cup white wine (see Options)
1 Tbsp fresh lemon juice
1 Tbsp finely chopped shallots
2 Tbsp (1/8 cup) cold butter, cut into 8 small cubes
2 tsp chopped fresh dill
lemon slices and dill sprigs, for garnish
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the rockfish fillets. Brush each fillet with 1 tsp olive oil; season with salt and pepper. Roast rockfish 10 to 12 minutes, or until cooked.
- While fish cooks, make sauce by placing wine, lemon juice and shallots in a small skillet, set over medium, medium-high heat, and bring to simmer. Simmer mixture until greatly reduced to about 3 Tbsp. Turn heat to low, and then start adding the butter, 2 pieces at a time, whisking until that butter is melted before adding the next 2 pieces. When all the butter incorporated, remove skillet from the heat, mix in the dill, and season sauce with salt and pepper.
- When fish is cooked, set a piece on each of 2 dinner plates. Top each piece of fish with 2 Tbsp or so of the sauce, garnish with lemon slices and dill sprigs, and serve.
Note: If only large rockfish fillets are available, buy one about 340 gram one and cut it into 2 portions.
Options: If you don’t want to use wine, replace it with 1/3 cup fish stock or low-sodium chicken stock.
10 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set on the rockfish fillets. Brush each fillet with 1 tsp olive oil; season with salt and pepper. Roast rockfish 10 to 12 minutes, or until cooked.
- While fish cooks, make sauce by placing wine, lemon juice and shallots in a small skillet, set over medium, medium-high heat, and bring to simmer. Simmer mixture until greatly reduced to about 3 Tbsp. Turn heat to low, and then start adding the butter, 2 pieces at a time, whisking until that butter is melted before adding the next 2 pieces. When all the butter incorporated, remove skillet from the heat, mix in the dill, and season sauce with salt and pepper.
- When fish is cooked, set a piece on each of 2 dinner plates. Top each piece of fish with 2 Tbsp or so of the sauce, garnish with lemon slices and dill sprigs, and serve.
Note: If only large rockfish fillets are available, buy one about 340 gram one and cut it into 2 portions.
Options: If you don’t want to use wine, replace it with 1/3 cup fish stock or low-sodium chicken stock.