Seared Rockfish with Butter and Caper Sauce

Directions

Season the rockfish fillets with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat. Add the rockfish fillets and sear for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside.

In the same skillet, reduce the heat to medium. Add 2 tablespoons of butter and minced garlic. Sauté the garlic for about 1-2 minutes until fragrant.

Add the cherry tomatoes to the skillet and cook for 2-3 minutes, allowing them to blister and release their juices.

Stir in capers and lemon juice, combining them with the tomatoes.

Return the seared rockfish fillets to the skillet and coat them with the butter, caper, and tomato sauce. Cook for an additional 2 minutes to heat through.

Remove the skillet from heat and add the remaining tablespoon of butter. Stir until the butter melts and creates a smooth sauce.

In a separate small skillet, heat a bit of olive oil over medium-high heat. Quickly sear the sweet basil leaves for about 15-20 seconds on each side until they become crispy.

Serve the seared rockfish with the butter, caper, and blistered cherry tomato sauce. Garnish with seared sweet basil leaves and sprinkle chopped fresh parsley over the top.