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The Second Easiest Way to Cook Fish?

Rockfish (or Flounder, Sole, or other thin fish fillets) with Dill, Shallots, and Vinegar

Serves 1.

Time requirement: 30 minutes.

What you will need:

½ pound of thin rockfish fillet (Or use another thin fish fillet such as flounder, black sea bass, or sole.)

Wondra flour.

½ cup virgin olive oil.

1 garlic clove

1 tablespoon chopped fresh dill.

1 shallot chopped, about ¼ cup.

½ cup red or white wine vinegar.

¼ teaspoon freshly group black pepper


Combine the dill, shallots, vinegar, and black pepper in a small jar and leave it to marinade for as long as a day.

When you are ready to cook the fish… Preheat the oven to 250 degrees F. Place some paper towels on a serving platter and place this is the oven.

Pat dry the fish with paper towels. Leave the fish on fresh paper towels for 10-15 minutes to allow them to dry out thoroughly.

In a 10-inch fry pan, heat the olive oil and the garlic over a medium heat. When the garlic begins to sizzle, dust the fish fillets (both sides) with the Wondra flour. Slip the fillets into the hot oil, and cook for 4 minutes, then turn and cook or another 2-3 minutes. Remove the fish from the pan and place the fillets on the paper towel line plate in the oven. Pour out the oil and garlic from the pan into a bowl where it can cool until you discard it.

Return the pan to the stove stop (over a medium heat) and pour in the combined dill, shallots, vinegar, and black pepper. Deglaze the pan, stirring all the time, allow the mixture to reduce slightly and for the shallots to cook a bit.

Remove the plate from the oven, remove the paper towels so the fish is alone on the plate. Pour over the hot dill, shallot, vinegar reduction and serve at once.

Variations: replace the dill with rosemary or oregano.


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