# Rockfish with Green Garlic–Parsley Pan Sauce, Braised Baby Artichokes, and Pumpkin Bushi Parsnip Fries > Sweet, delicate rockfish gets a generous spoonful of green garlic and parsley pan sauce, bright with lemon and rounded with butter. Tender baby artichokes and deeply roasted parsnip fries bring spring freshness and caramelized edges, with pumpkin bushi adding a savory finish. - URL: https://www.chezjk.com/recipes/pan-seared-rockfish-with-green-garlic-parsley-pan-sauce-braised-baby-artichokes - Author: Jonathan Katzman - Cooked and photographed: 2026-04-09 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Rockfish with Green Garlic–Parsley Pan Sauce, Braised Baby Artichokes, and Pumpkin Bushi Parsnip Fries](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F0a1fc7ad8bf00d2c.jpg) ## Pan-Seared Rockfish A dry surface and a short, hot sear give delicate rockfish a light golden crust without overwhelming its sweet flesh. The browned bits left in the skillet become the foundation of the pan sauce. ### Ingredients - 1½ lb skinless rockfish fillets, pin bones removed, divided into 4 portions - 1½ tbsp ghee - ¾ tsp kosher salt, plus more to taste - ¼ tsp freshly ground black pepper ### Instructions 1. Pat the fish thoroughly dry. Season with salt and pepper just before cooking. 2. Heat a large stainless-steel skillet over medium-high heat. Add the ghee; when shimmering, lay in the fish with space between portions. Cook in batches if necessary. 3. Sear without moving for 3–4 minutes, until the underside is lightly golden and releases readily. Turn carefully with a fish spatula, lower the heat to medium, and cook another 2–4 minutes depending on thickness. 4. Remove when the thickest part reaches 145°F and the flesh separates into moist flakes. Transfer to a warm plate, keeping any resting juices. Leave the skillet unwashed for the sauce. ### Notes - Thin tail pieces may finish several minutes before thicker portions; remove them individually. - Keep the fish warm only briefly while making the sauce so it does not dry out. ## Green Garlic and Parsley Pan Sauce Gently softened green garlic gives the sauce a sweet allium backbone, while parsley and lemon keep the butter-rich finish lively. Adding cold butter off heat creates a glossy sauce that clings to the fish. ### Ingredients - 3 stalks green garlic, roots and tough tops removed, tender white and green parts thinly sliced, about ¾ cup - 4 tbsp unsalted butter, divided, with 3 tablespoons kept cold and cubed - ⅓ cup dry white wine - ⅓ cup water - ½ cup loosely packed flat-leaf parsley leaves and tender stems, finely chopped - 1 tbsp fresh lemon juice, plus more to taste - ½ tsp finely grated lemon zest - to taste kosher salt and freshly ground black pepper ### Instructions 1. After removing the fish, pour off excess searing fat, leaving a thin film and the golden fond. Let the skillet cool briefly, then set over medium-low heat. 2. Add 1 tablespoon butter and the green garlic. Cook for 2–3 minutes, stirring, until softened but still green; do not brown. 3. Add the wine and scrape up the fond. Simmer until reduced by roughly half, then add the water and any fish resting juices. Simmer for 1–2 minutes. 4. Turn off the heat. Swirl in the cold butter a few cubes at a time, then stir in the parsley, lemon juice, and zest. Season to taste and spoon over the fish immediately. ### Notes - If the sauce becomes oily or too thick, swirl in a tablespoon of cool water off heat. Do not boil after mounting with butter. ## Lemon-Braised Baby Artichokes Thorough trimming makes nearly the entire baby artichoke edible. A covered, shallow braise softens the leaves and hearts while olive oil and lemon form a light, savory coating. ### Ingredients - 2 lb baby artichokes, about 12–16 depending on size - 2 lemons, divided - 3 tbsp extra-virgin olive oil - 2 cloves garlic, thinly sliced - ½ cup dry white wine - ¾ cup water, plus more as needed - ½ tsp kosher salt, plus more to taste - 2 tbsp chopped flat-leaf parsley ### Instructions 1. Fill a bowl with cold water and squeeze in the juice of 1 lemon. Pull off each artichoke's tough outer leaves until the remaining leaves are pale and tender. Cut off the tough upper third, trim and peel the stem, and pare away dark green areas at the base. 2. Halve the artichokes lengthwise, or quarter larger ones. Remove any fuzzy choke or prickly inner leaves, then place in the lemon water. 3. Warm the olive oil and garlic in a wide, lidded saucepan over medium-low heat for about 1 minute, without browning. Drain the artichokes and add them with the wine, water, salt, and 1 tablespoon juice from the remaining lemon. 4. Bring to a gentle simmer, cover, and cook for 20–30 minutes, turning once, until a paring knife slips easily through the hearts and the leaves are tender. Add a splash of water if the pan becomes dry. 5. Uncover and simmer for 3–5 minutes to reduce the liquid to a few glossy spoonfuls. Fold in parsley and adjust salt and lemon juice. ### Notes - Trimming matters more than the artichokes' apparent size: remove every leathery outer leaf. - These can be made earlier in the day and gently reheated in their braising liquid. ## Roasted Parsnip Fries with Pumpkin Bushi Long, evenly cut batons roast to sweet centers and browned edges. Pumpkin bushi goes on after roasting so its savory aroma is preserved rather than scorched. ### Ingredients - 1½ lb parsnips, peeled - 2 tbsp extra-virgin olive oil - ½ tsp kosher salt, or less if the pumpkin bushi is salty - ¼ tsp freshly ground black pepper - 2 tsp gluten-free pumpkin bushi, finely shaved or grated, plus more to taste ### Instructions 1. Heat the oven to 425°F. Cut the parsnips into long batons about ⅜–½ inch thick, removing any woody core from particularly large roots. 2. Toss with olive oil, salt, and pepper. Spread on a large rimmed baking sheet in a single layer with space between pieces. 3. Roast for 30–40 minutes, turning after about 20 minutes, until tender inside with golden faces and deeply browned tips. 4. Transfer to a serving dish and finish with the pumpkin bushi while hot. Taste before adding more salt. ### Notes - Use the pumpkin bushi's recommended serving amount if it is especially concentrated or salty; start lightly and build. - Avoid crowding the tray, which steams the parsnips rather than browning them. ## Overall Timing / Workflow The artichokes tolerate holding, while the fish and butter sauce are best cooked last. Roasting the parsnips leaves the stovetop free for the braise and sear. ### Instructions 1. 0:00 — Heat the oven to 425°F and prepare the lemon water. Trim the artichokes. 2. 0:20 — Start the artichoke braise. Cut, season, and put the parsnips in the oven. 3. 0:30 — Slice the green garlic, chop the parsley, measure the sauce ingredients, and portion and dry the fish. 4. 0:40 — Turn the parsnips and check the artichokes. Reduce the artichoke braising liquid when tender, then keep covered over very low heat. 5. 0:45 — Sear the rockfish. Check the parsnips and remove them when browned and tender. 6. 0:55 — Make the pan sauce, finish the parsnips with pumpkin bushi, and plate immediately. Allow up to 10 extra minutes for larger artichokes or thicker parsnips. ## Plating Keeping the parsnips beside rather than beneath the sauce preserves their roasted edges. A generous ribbon of green garlic and parsley ties the fish to the artichokes. ### Instructions 1. Place one portion of rockfish toward one side of each warm plate. 2. Arrange the braised artichokes above the fish with a little of their reduced cooking liquid. 3. Stack the parsnip fries alongside, keeping them out of the sauce. 4. Spoon the green garlic–parsley sauce generously across the fish, allowing a little to pool around it. Serve immediately. ## Leftover Path Separate storage protects the parsnips from moisture and allows the delicate fish to be reheated gently. The artichokes also work well chilled or at room temperature. ### Instructions 1. Refrigerate leftovers within 2 hours in separate airtight containers. Use the fish and sauce within 2 days and the vegetables within 3–4 days. 2. Reheat parsnips in a 400°F oven for 8–12 minutes, until hot and their edges have firmed up. 3. Warm artichokes in a covered saucepan with a spoonful of water. 4. Warm fish covered over low heat with a splash of water until heated through, or serve cold, flaked over a salad with the artichokes. Gently warm the sauce separately, whisking in a little water if it has split. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.