Simple & Delicious Cooking Rockfish: My Pan

Ingredients

• 2 rockfish fillets, skin on, about 6 oz (170 g) each, fresh or thawed
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil (30 ml)
• 3 tbsp unsalted butter (45 g), softened
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp finely chopped fresh parsley
• ½ tsp finely chopped fresh thyme
• Zest of 1 lemon (optional for extra brightness)
• Salt and pepper to taste