Pan- seared fish bathing in a flavourful parmesan broth bath that’s accompanied by crisp zucchini ribbons topped with extra parmesan shavings. This meal is light and has a delicate feel to it with a cheesy accent.

 The broth is flavourful but thin. Its flavours are deepened by sautéing the onion and the garlic to give it that nutty, caramelized taste before adding the rinds and the water. This can be made well ahead of time if needed and kept refrigerated until dinner time. Prior to cooking the fish, simply re-heat stovetop. The aromas are wonderful and will fill your house with a delicious smell.

I think a homemade parmesan broth might be my new favourite kind of broth! It would make a great addition to soups, pastas and other recipes that call for broth or liquids. We’re going to have to stock up on rinds!

The broth here really is the star of the show. We really wanted to focus on that and paired it with a light white fish that we pan-fried and added the zucchini for a touch of colour. Zucchini is great because it cooks so quickly that adding them raw to the hot broth will cook them just enough so that they are perfectly enjoyable.

PARMESAN RINDS

You’ll need a good amount of rinds to really give the broth some flavour. No less than 3 good sized rinds are needed. More are welcomed of course! We always save our rinds every time we finish off a brick. Not only does it reduce waste but they will keep in the freezer and take up very little space. Let them thaw out before using. One last thing to mention is that the rinds are also great just to throw in a soup pot if you don’t feel like making broth.

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Print Recipe

pan seared rockfish in parmesan broth

Pan seared rockfish served in homemade parmesan broth topped with zucchini ribbons.

Prep Time10 minutes mins

Cook Time2 minutes mins

Total Time12 minutes mins

Course: Mains

Servings: 2 -4

Author: the communal feast

Ingredients

• 2-4 servings of Rockfish cut into fillets
• 1-2 zucchinis cut into ribbons
• salt and pepper
• paprika
• parmesan for serving
• For the broth:
• 2 TBS olive oil
• 1 large white onion peeled and quartered
• 1 head of garlic bottom part cut off
• 1 bunch of thyme
• 1 bay leaf torn
• a few sprigs of parsley
• 1 tsp black peppercorns whole
• 3 parmesan rinds
• 8 cups water

Instructions

• 1. For the broth: in a large saucepan, heat olive oil. Once hot add the onion and garlic head, cook over medium heat until just beginning to brown. Add the remaining ingredients, bring to a boil and reduce to simmer for 2 hours partially covered.
• 2. Strain the broth through a fine mesh strainer, and return to the pan or transfer into a clear glass jar for storing. Salt the broth to taste and reheat when ready to serve or keep up to 3 days refrigerated.
• 3. Heat olive oil in a medium sized skillet over medium heat. Add fish to the pan and season with salt, pepper, and paprika. Sear the fish until golden around the bottom about 4 minutes. Flip and sear the other side.
• 4. Spoon broth into a shallow bowl and top with fish. Top with a few zucchini ribbons and extra parmesan shavings. The zucchini should be semi-submerged in the parmesan bath so that they will cook slightly but remain al dente.