| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 4 lemons, juiced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup canola oil
- 6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
- 1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
- 1 cup softened butter
Instructions
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 861 |
| Total Fat | 67 g |
| Saturated Fat | 31 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 45 g |
| Cholesterol | 249 mg |
| Sodium | 191 mg |
Reviews
We tried this tonight. It was terrific. After reading other reviews we used only two lemons and half the butter. Highly recommended.
The lemon butter sauce turned out perfect and my husband and I were scraping the plate. I didn’t have heavy cream so used half and half adding a little flour to thicken. My rockfish must have been small compared to the recipe’s chef. I had 3 fish with weight totaling 2/3 of 1 pound. I cut the recipe in 1/4 since the recipe called for 3 pounds -6×8 oz. I will make this again and experiment with other fish. Thanks!
The recipe for making the rockfish was superb. However, I agree with most comments here about the sauce–Way too lemony. Will definitely only use 1 lemon next time.
We had the rockfish with steamed broccoli and brown rice.
We had the rockfish with steamed broccoli and brown rice.
Paired very well with the Rockfish.
Couple notes:
All lemons are not created equal, I recommend 2-3 medium size lemons, we used 3 jumbo ones and it was waaaay too much lemon. Easy fix is to taste after adding the juice from 2.
Also, the sauce is pretty hard to thicken because there is no roux. If you want it thicker, make a roux first. (I.e, flour and butter or just flour.)
VERY tasty with pesto pasta on the side and a small salad.
This is a GREAT recipe! Just a few simple ingredients that come together perfectly.
I spent over 40 mins making the sauce and it was too bitter and sour. This is WAY too much lemon juice. I don’t think the author tasted the recipe. Luckily I had hollondaise sauce and used that instead. My husband who eats everything tasted the sauce with my request and said it was too bitter. Maybe it was our white wine someone brought to our house? The idea of greens underneath the fish went well.. I wilted baby kale/chard/spinach with a bit of garlic powder and salt in olive oil for just 30 mins and that was great underneath the fish.
Love this
I made this recipe, at first with trepidation at the sight of the “intermediate” skill level called for and my lack of confidence, to help me take care of a large amount of rockfish. It came out perfect, my fiance picked out the most beautiful, sweet-smelling lemons for the burre blanc sauce, and it was just delightful. Tangy and creamy, anything excessive about the lemon was completely tempered by the mildness of the fish. My daughter, who before now professed to not like fish, ate her serving with great gusto. I’ll be making this again.
Agreed, way too tart. I recommend half the lemon. I used average sized lemons and the sauce is too tart to eat. Disappointing!
You need to be more specific with the lemons. 2 lemons and half the butter. The butter was way to much. I really expected a little more professionalism from you guys.