Crispy Rockfish Recipe

Preheat the oven to 425°F (220°C). Line a small baking sheet with parchment paper.

In a bowl, toss the cherry tomatoes with 1½ tablespoons olive oil, sliced garlic, thyme, ½ teaspoon kosher salt and 1/4 teaspoon black pepper until evenly coated.

Spread tomatoes in a single layer on the prepared sheet. Roast for 12–15 minutes, until skins blister and tomatoes have softened but still hold their shape. Remove from oven and set aside, leaving any pan juices on the sheet for plating and sauce flavor.

While tomatoes roast, make the beurre blanc. In a small saucepan over medium heat, combine the minced shallot, 1/4 cup dry white wine and 1 tablespoon white wine vinegar.

Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 4–6 minutes).

Whisk the white miso paste with the 2 tablespoons heavy cream in a small bowl until smooth. Add the miso–cream mixture to the reduced wine and stir to combine and warm through for 30 seconds.

Reduce heat to low. Whisk in the cold cubed butter a few pieces at a time, allowing each addition to emulsify before adding more, until the sauce is smooth and slightly thickened (about 3–4 minutes). Keep the sauce warm but do not boil or it may separate.

Finish the sauce with 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon white pepper. Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 teaspoons warm water to loosen.

Pat the rockfish fillets very dry with paper towels. Season both sides and the skin lightly with 1½ teaspoons kosher salt and 1 teaspoon black pepper, distributing the salt and pepper from the ingredients list.

Place 1/2 cup all-purpose flour in a shallow dish. Lightly dredge each fillet in flour, shaking off excess. The flour helps create a thin, even crust for crisping.

Heat a large skillet (preferably stainless steel or cast iron) over medium–high heat until hot. Add 4 tablespoons neutral oil and swirl to coat.

Place fillets skin-side down in the skillet. Press gently with a spatula for 10–15 seconds to ensure full contact of the skin with the pan. Cook undisturbed until the skin is deep golden and crisp and the fillet is cooked about two-thirds of the way through, about 3–5 minutes depending on thickness.

Flip the fillets carefully and add the 4 tablespoons cold cubed butter to the pan. Spoon the melted butter over the tops of the fillets for 30–60 seconds to finish cooking (internal temperature about 125–130°F / 52–54°C for moist fish). Total cook time will be about 1–2 minutes after flipping for typical fillets.

Transfer fish to a warm plate and rest for 1–2 minutes. If necessary, keep in a warm (200°F / 95°C) oven for up to 5 minutes while finishing components.

Spoon a thin pool of warm miso beurre blanc on each plate where the fish will sit.

Place a crispy rockfish fillet on top of the sauce, skin-side up so the crust remains crisp.

Arrange 4–5 roasted cherry tomatoes alongside or on top of each fillet, spooning any pan juices from the roasted tomatoes over the fish and sauce.

Scatter microgreens or baby cilantro over the fish, finish with a light pinch of flaky sea salt if desired, and serve with a lemon wedge on the side.