Pan-Seared Rockfish Recipe with Lemony Herb Butter

Ingredients

• 4 rockfish fillets, skin-on, about 6 oz (170 g) each, pin-boned and patted dry
• 1½ tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil (30 ml) or grapeseed oil for high smoke point
• 4 tbsp unsalted butter (60 g)
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp lemon zest (from about half a lemon)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill or tarragon, finely chopped (optional)
• Salt and pepper to taste