Pan-seared Rock Fish Recipe
Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce
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.
For the Garlic Whipped Mashed Potatoes
For the Braised Arugula
For the Seared Stem-on Artichokes
For the Lemon Caper Butter Sauce
For the Pan-Seared Rock Fish
Method
Garlic Whipped Mashed Potatoes
- 1
- 2
Make the Mashed Potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, peeled garlic cloves, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as needed.
Braised Arugula
- 3
- 4
Seared Stem-on Artichokes
- 5
Prepare the Artichokes
Trim and clean the artichokes. Steam them for about 20 minutes until tender.
- 6
Lemon Caper Butter Sauce
- 7
Prepare the Sauce
In a saucepan, melt butter over low heat. Stir in capers, lemon zest, lemon juice, chopped parsley, salt, and pepper. Simmer for 5 minutes.
Pan-Seared Rock Fish
- 8
Sear the Fish
Heat olive oil in a large skillet over medium-high heat. Season rock fish fillets with salt and pepper. Place the fillets in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through.
