Set the filets of rockfish on your cutting board. Sprinkle 1/4 tsp garlic powder.
Add 1/4 tsp fresh ground black pepper.
Add 1/4 tsp kosher salt.
Pan-Fry the Rockfish Fillets
Place your medium size skillet (we use a cast iron skillet) over medium heat and add the 4 tablespoons of butter and 1 tablespoon of extra virgin olive oil.* Chef’s Note: Extra virgin olive oil imparts a ton of flavor into the fish. But, olive oil has a low burn point. Butter, on the other hand, has a higher burn point. So when you mix the two fats/oils, the olive oil inherits the burning point of the butter. Make sense? So you can use hotter than normal heat when you use butter & olive oil in your pan.
Wait until the butter is melted and the pan is hot. Place your rockfish filets, seasoning-side-down, into the skillet.
Place two of each fresh herb on each filet: fresh parsley, green onions, and thyme.
Tilt your pan to the side a bit, so that the melted butter pools up. Using a spoon, repeatedly scoop up the hot butter and drizzle it over the filets and herbs.Do this with the butter for a minute or so. Doing this will impart the herb flavors deep into the fish, and will also help cook the top side of the filets.
Using your tongs or a fork, remove the herbs from the fish and set to the side (in the skillet) for a moment.
Next, using a spatula, flip the rockfish over onto the other side.
Grab your lemon zester and zest your lemon, directly over the rockfish.
Using your tongs, place the herbs back on the rockfish.
Do the thing with the butter again, for about a minute until both sides of the fish are golden brown.
Using a flat metal spatula, remove the rockfish filets and set them on your serving plate. It’s okay to let them sit for a minute while you get your final garnish ingredients ready.
Garnish & Plate
Grab the other half of the lemon and either cut it into lemon slices or wedges. Place the lemon wedges on the filets. Place the remaining fresh herbs on the filets; green onion, thyme, and parlsey.