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Rockfish with Lemon-Butter Sauce
Our Home Cook tests a recipe that also works well with lingcod or Petrale sole

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.


This healthy, omega-3-rich dinner comes together very quickly, and could not be easier!

Since this is my first time preparing Pacific rockfish, I chose the simplest of classic preparations to let the flavor of the fish take center stage.

This recipe would work equally well with lingcod or Petrale sole, which feature somewhat milder flavors than rockfish.

Rockfish fillets are quickly sautéed in butter, then a dynamic sauce is made by browning the butter remaining in the pan and reducing it with lemon juice and white wine.

The rockfish is served on a bed of sautéed baby spinach leaves, then topped with the reduced brown butter and lemon sauce.

When you brown butter, you cook the milk solids to a nutty flavor. Fresh lemon juice and white wine make a lovely contrast to the browned butter, creating a flavorful sauce.

Vital Choice’s wild Pacific rockfish is sustainably harvested off the coasts of Washington, Oregon and California. It has a lovely firm, flaky texture and rich but mild flavor.

Better yet, each five-ounce portion boasts 420 milligrams of omega-3 fatty acids, which fits perfectly with health authorities' advice to consume 250-500 mg of omega-3s daily.

Sautéed Rockfish with Lemon Butter Sauce
Serves 2

Ingredients

  • 2 portions wild Pacific rockfish, thawed
  • Salt and pepper to taste
  • 2 tablespoons butter
  • ½ cup white wine
  • Juice of 1 lemon
  • 2 cups fresh baby spinach
  • Handful of pine nuts (optional)
Directions

  1. Brown pine nuts (if using) lightly on a baking sheet in the oven (take care not to burn them).
  2. Sauté baby spinach to create a bed (spinach) for the rockfish.
  3. Pat the rockfish portions dry with a paper towel and season to taste with salt and pepper.
  4. In a large skillet, melt the butter over medium-high heat. Once the butter is bubbling, add the rockfish and cook, turning once, 2-3 minutes a side.
  5. Once the rockfish is cooked through, place each portion alongside the beans or atop the spinach.
  6. Using a flat whisk, stir the remaining butter as the milk solids slowly turn brown, incorporating any little burned fish bits that stuck to the bottom of the pan.
  7. Once the butter has turned brown and smells nutty, add the white wine and lemon juice and turn the heat to high. Stirring often, reduce the sauce until it’s thick enough to coat the back of a spoon.
  8. Check the browned butter lemon sauce for seasoning, then drizzle over the rockfish fillets and serve immediately.

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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