How To:


Author: Andrew Hauser


                          Written by @the_phatchef


   With the rockfish season in California in full swing our bellies couldn’t be happier. California ground fish is one of my favorite fish to catch as it is so versatile. We can do deep fried battered fish tacos, fish and chips, really the possibilities are endless. Today I’m going to show you how to make rock fish piccata. It is simple, it is easy, and you can have dinner made in less than 30 minutes.


OK let’s get started here’s what you’re going to need:

6 Rock fish fillets

2 cups of flour seasoned with salt and pepper

1 lemon

3 tablespoons of olive oil

3 cloves of garlic (minced)

2 tablespoons butter

2 tablespoons capers

1/3 cup white wine

Pinch of salt and pepper

Parsley (finely chopped)


Now let’s get cooking:

First thing you need to do is bring a large frying pan up to temperature. Do this by turning your burner on medium heat for a couple minutes while we prepare our fish. While our pan is warming up, evenly coat both sides of our rock fish fillets with seasoned flour. Tap off any extra flower so that our fillets are evenly coated.  Now that our fish is prepped and our pan is hot let’s get cooking. Add the 3 tablespoons of olive oil to the warm pan. Then add those floured fillets. Cook 2 to 3 minutes on each side until golden brown. Take the fish out of the pan and set aside. Now we’re going to make our quick pan sauce, add the capers, the minced garlic, the lemon juice, and then hit it with the white wine. Let that cook for a couple minutes on medium heat. Take the pan off the heat; add the butter and parsley while constantly swirling the pan until the butter is fully incorporated into the sauce.  That’s it, you did it, nicely done!  For plating I like to serve it with a bed of wilted greens or roasted root vegetables and wild long grain rice. Place the golden brown rockfish fillets over your desired sides and then spoon that pan sauce over that perfectly cooked fish.  Great job! Enjoy!!

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