Lemon Cream Dill Rockfish

Name: Lemon Cream Dill Rockfish
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 4 filets of Rockfish; 1 bunch Dill; 2 Lemons; 1/4 Cup Capers; 1 1/2 Cups Heavy Whipping Cream; 1 Cup All Purpose Flour; 1 tablespoons Cajun Seasoning (can use salt, pepper, and garlic powder as a substitute); 3/4 Cup Olive Oil; 1 Stick Butter

Joshua Dirks @ChefPNWxTX

Seattle, WA

This Lemon Cream Dill Rockfish is one of those dishes that feels special without trying too hard. Bright citrus, fresh dill, and silky cream come together to create a Lowcountry Southern vibe; comforting, coastal, and quietly elegant. Paired with Caribbean rice and a simple green veggie, it works just as well for an easy weeknight pleaser for the whole family as it does for a relaxed gathering with friends on a weekend night. Approachable, refined, and loved by eaters of all ages, this is a recipe that disappears fast.

This recipe is also an excellent way for parents looking to introduce fish to their kids' palates.

Joshua Dirks @ChefPNWxTX

Seattle, WA

This recipe is also an excellent way for parents looking to introduce fish to their kids' palates.

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Ingredients

30 minutes

4 people

4filets of Rockfish
1 bunchDill
2Lemons
1/4 CupCapers
1 1/2 CupsHeavy Whipping Cream
1 CupAll Purpose Flour
1 tablespoonsCajun Seasoning (can use salt, pepper, and garlic powder as a substitute)
3/4 CupOlive Oil
1 StickButter

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Steps

30 minutes

1

Rinse the rockfish fillets thoroughly, then place them on a cooking rack to air-dry. Juice the lemons into a glass measuring cup and finely chop the dill. Be sure to drain the capers well. Set all prepared ingredients aside until ready to use.
2

In a pie dish or shallow pan, combine the flour and seasoning, mixing thoroughly to ensure the seasoning is evenly distributed with no pockets remaining.
3

Heat a large frying pan over medium-high heat with ½ cup oil and half a stick of butter. Let the mixture get very hot before cooking. To test the temperature, sprinkle in a pinch of flour—if it crackles immediately, the pan is ready.
4

While the pan heats, dredge the rockfish fillets in the seasoned flour, pressing gently to ensure they’re evenly and fully coated.
5

Once the pan reaches temperature, add two fillets and cook for 2–3 minutes per side, until golden and cooked through. Remove and place on a wire rack to drain. Add the remaining oil and the remaining ½ stick of butter, allowing it to melt entirely and return to temperature. Add the next two fillets and cook as before. Remove them from the pan and place them on the wire rack with the other fillets when finished.
6

Reduce the heat to medium. As the pan cools slightly, use a spatula or wooden spoon to loosen any browned bits left from frying—they’ll add great flavor to the sauce. Add the heavy whipping cream, dill, capers, and lemon juice. Whisk continuously until the sauce comes together and begins to thicken, about 3–4 minutes. Once thickened, remove from heat.
Hint: We love a bold lemon flavor, but everyone has their limits. Start by adding half the lemon juice, then adjust to taste.
7

To serve, place the rockfish fillets on a plate. I like to serve mine over Caribbean rice, then generously ladle the sauce over the fish until fully coated. If you’re serving green vegetables like asparagus, broccoli, or green beans, spoon a little sauce over them as well to tie the whole dish together with rich, bright flavor.
8

Serve it up, pass the plates, and enjoy the kind of meal that brings people together—and leaves no leftovers behind.