Pan Seared Rockfish Recipe
Sweet potato puree, braised honey carrots, caper and herb lemon butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sweet Potato Puree
Braised Honey Carrots
Caper and Herb Lemon Butter
Rockfish
Method
Sweet Potato Puree
- 1
Prepare Sweet Potatoes
Peel and chop the sweet potatoes into even-sized cubes.
- 2
Cook Sweet Potatoes
Boil the chopped sweet potatoes in a pot of salted water until tender, about 15-20 minutes.
- 3
Blend into Puree
Drain the sweet potatoes and return them to the pot. Add butter, salt, black pepper, and heavy cream. Blend using an immersion blender until smooth. Adjust seasoning to taste.
Braised Honey Carrots
- 4
Prepare Carrots
Peel the carrots and cut them into uniform sticks.
- 5
- 6
Caper and Herb Lemon Butter
- 7
Melt Butter
In a small saucepan over low heat, melt the stick of butter.
- 8
Add Ingredients
Once melted, stir in capers, lemon juice, parsley, and dill. Keep warm until ready to serve.
Rockfish
- 9
Prepare Rockfish
Season the rockfish fillets with salt and black pepper on both sides.
- 10
Sear Rockfish
In a large skillet, heat olive oil over medium-high heat. Once hot, add the rockfish fillets and cook for 3-4 minutes on each side or until golden brown and cooked through.
