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CabezonEasyPan-Seared

Pan-Seared Cabezon with Brown Butter & Lemon

Don't let the ugly exterior fool you — cabezon has some of the best-tasting flesh of any SoCal rockfish relative. Firm, white, and sweet. Pan-seared with brown butter and finished with lemon and capers.

Prep: 10 min Cook: 12 min Total: 22 minServes
2

Ingredients

  • •2 cabezon fillets (6–8 oz each), skin removed
  • •½ cup flour for dredging
  • •Salt and white pepper
  • •2 tbsp olive oil
  • •3 tbsp unsalted butter
  • •2 tbsp fresh lemon juice
  • •1 tbsp capers, drained
  • •2 tbsp fresh parsley, chopped
  • •Lemon wedges to serve

Instructions

  1. 1Pat cabezon fillets completely dry. Season with salt and white pepper. Dredge lightly in flour, shaking off excess.
  2. 2Heat olive oil in a cast iron or stainless skillet over medium-high heat until shimmering.
  3. 3Add fish and cook undisturbed for 4–5 minutes until a deep golden crust forms.
  4. 4Flip carefully and cook 3–4 minutes more until cooked through. Transfer to plates.
  5. 5Reduce heat to medium. Add butter to the same pan and cook until it turns golden brown and smells nutty, about 2 minutes.
  6. 6Add lemon juice (it will sputter) and capers. Swirl to combine.
  7. 7Pour brown butter sauce over fish and finish with parsley. Serve immediately.

Pro Tips

Cabezon roe is toxic — never eat it. The flesh is excellent. Make sure the pan is hot enough before adding the fish; if it sizzles immediately when it hits the pan, you're good. A proper crust prevents sticking.