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4 (8-ounce) rockfish fillets
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 teaspoons drained capers
juice of 1 lemon
1/4 cup dry white wine
1 tablespoons unsalted butter
Caramelized Root Vegetables, recipe below
Caramelized Root Vegetables
1 cup (1-inch) cubes peeled carrot
1 cup (1-inch) cubes peeled celery root
1 cup (1-inch) cubes peeled turnip
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
Heat a large non-stick skillet over medium-high heat until very hot. Add oil and carefully sear fish until golden brown and cooked until opaque throughout, about 4 minutes per side. Remove fish from pan and set aside to keep warm.
In the same pan over medium heat add capers and cook 30 seconds. Stir in white wine and lemon juice, cook 45 seconds. Remove pan from heat and stir in butter. Keep warm.
Serve each fillet on a bed of Caramelized Root Vegetables(recipe below) and topped with caper butter.
Caramelized Root Vegetables
Preheat oven to 400 degrees Fahrenheit. In a large bowl toss vegetables with salt, pepper, and oil. Place on a baking sheet and cook for 15 to 18 minutes or until golden brown and tender.
