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–+ servings
Blackbelly rosefish fillet browned in a skillet and served with lemon butter sauce and green beans.

Pan-Fried Blackbelly Rosefish Recipe

Felice Kaufman
Pan-fried blackbelly rosefish is lightly dredged in flour, pan-fried until golden, and basted with lemon garlic butter. The fish cooks quickly and has firm, succulent white flesh with a mild, slightly sweet flavor.
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Dinner, Lunch
Cuisine American
Servings 2
Calories 454.8 kcal

Ingredients
  

  • 1 pound blackbelly rosefish fillets
  • Kosher salt and black pepper
  • All-purpose flour for dredging, or rice flour for gluten-free
  • 3 tablespoons olive oil or other cooking oil
  • 2 tablespoons butter
  • 1 minced garlic clove
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley for serving
  • Lemon wedges for serving

Instructions
 

  • Take the fish out of the refrigerator 15 minutes before cooking. Run your fingers over the flesh and remove any pin bones with a small knife.
  • Pat it dry with paper towels, then season both sides with salt and pepper.
  • Scatter flour in a shallow bowl or on a plate. Lightly dredge each fillet in the flour, shaking off the excess.
  • Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the fish in a single layer.
  • Cook for about 3 minutes on the first side. During the first minute, gently press the fillets down with a spatula to keep them from curling. Continue cooking until the bottoms are golden and the fish releases easily from the pan.
    Blackbelly rosefish fillets cooking in garlic butter in a cast-iron skillet
  • Flip the fish and cook for another 1 to 2 minutes.
  • Add the butter, garlic, and lemon juice to the skillet. As the butter melts, tilt the pan slightly and spoon the lemon garlic butter over the fish several times.
  • Continue cooking until the fish is opaque and flakes easily with a fork.
  • Sprinkle with parsley and serve with lemon wedges.

Notes

Storage: Store leftover rosefish in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a covered skillet over low heat. Avoid overheating, or the fish may dry out.

Nutrition

Calories: 454.8kcalCarbohydrates: 1gProtein: 46.8gTotal Fat: 28.4gSaturated Fat: 9.8gCholesterol: 114mgSodium: 352.1mgPotassium: 963mgFiber: 0.1gSugar: 0.2g
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