Jul 14 2026
Restaurants›O'Brien's Oyster Bar & Seafood Tavern›Pan-seared Wild Rockfish Recipe

Pan-seared Wild Rockfish Recipe

Inspired by O'Brien's Oyster Bar & Seafood Tavern
Time1h
Serves4

Lemon butter, wilted spinach, grape tomatoes, Greek potatoes.

Jump to Recipe

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.

Fish

Vegetables

Potatoes

Finishing

Method

Preparation of Potatoes

  1. 1

    Boil the Potatoes

    In a large pot, bring water to a boil. Add the Yukon Gold potatoes and cook until fork-tender, about 15-20 minutes.

  2. 2

    Season the Potatoes

    Drain the potatoes and let them cool slightly. Cut them into quarters and toss with 2 tablespoons of olive oil, lemon juice, dried oregano, salt, and black pepper.

  3. 3

    Roast the Potatoes

    Preheat your oven to 400°F (200°C). Spread the seasoned potatoes on a baking sheet and roast for 20-25 minutes until golden brown and crispy.

Cooking the Fish

  1. 4

    Season the Fish

    Pat the wild rockfish fillets dry with paper towels. Season both sides with salt and black pepper.

  2. 5

    Sear the Fish

    In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the rockfish fillets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

  3. 6

    Add Butter

    In the same skillet, reduce heat to medium and add 4 tablespoons of butter. Allow it to melt and foam, scraping up any browned bits from the bottom of the skillet.

Cooking the Vegetables

  1. 7

    Sauté Garlic and Spinach

    In the same skillet with the melted butter, add minced garlic and cook for 30 seconds until fragrant. Add the spinach and sauté until wilted, about 2-3 minutes.

  2. 8

    Add Grape Tomatoes

    Stir in the grape tomatoes and cook for an additional 2 minutes until they are slightly softened.

Serving

  1. 9

    Plate the Dish

    On each plate, serve a portion of the roasted Greek potatoes, topped with the sautéed spinach and grape tomatoes. Place a rockfish fillet on top, drizzled with the lemon butter sauce.

  2. 10

    Garnish

    Garnish with fresh parsley and serve with lemon wedges on the side.

More from O'Brien's Oyster Bar & Seafood Tavern