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kathyfrazer
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Pat rockfish fillets dry with paper towels and season them liberally with sea salt and black pepper.
Dredge the rockfish filets in all-purpose flour, getting a good coating on both sides.
In a large saute pan (or cast iron pan) add the olive oil and 1 tablespoon of butter. Heat over medium-high until the butter is melted. Lower the heat to medium.
Place the floured rockfish in the hot pan, cooking on the first side for 3-4 minutes. Don’t be tempted to turn it over too soon.
Turn the rockfish over and continue to saute for another 3-4 minutes. When the pan-seared rockfish is fully cooked, place it on a baking sheet and into a preheated 250-degree oven while you make the lemon caper sauce.
Add the butter, shallots and capers, to a saute pan or medium saucepan over medium heat. Saute for 1-2 minutes.
Add the lemon juice and either an ounce of white wine or chicken stock to the pan.
When the liquids are hot, add 1 tablespoon of butter rolled in flour (beurre manie) to the pan. This will thicken the sauce.
Serve the lemon caper sauce over the pan-seared rockfish. Garnish with chopped parsley and enjoy!