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pan seared rockfish in parmesan broth

Pan seared rockfish served in homemade parmesan broth topped with zucchini ribbons.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
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.