Pan-Sautéed Rockfish With Capers Recipe

Ingredients

• 24 ounces rockfish fillets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon olive oil
• 1/3 cup dry vermouth (or white wine)
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers
• 1/4 teaspoon dried herbs (like herbes de Provence)
• 1 tablespoon butter, chilled and cut into pieces
• 2 tablespoons fresh flat leaf parsley, chopped