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
Servings: 2 -4
Author: the communal feast
- 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
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.