0 (0)

Fish and Shellfish, Healthy Eating, Mains

Pan-fried fish fillet with rouille

Pan-fried fish fillet with rouille
Kirk McKoy / Los Angeles Times

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this fall. But those are some of the dishes that may again ... Read more

Total time: 35 minutes | Serves 8


  • 3 red bell peppers
  • 1 small garlic clove, pressed or finely chopped
  • 1/2 serrano chile, seeded
  • 1 egg yolk, beaten
  • Salt, pepper
  • 1/4 cup olive oil

Step 1Roast the bell peppers over an open flame or in the broiler, turning until blackened all over. Place them in a paper bag inside a plastic bag and tie it closed; leave the peppers to steam in the bag, about 20 minutes. Remove the blackened skin and the seeds and cores.

Step 2Place the peppers in a blender and puree until almost smooth. Add the garlic, serrano chile, egg yolk and season with one-fourth teaspoon of salt and one-fourth teaspoon of pepper. Puree again until smooth.

Step 3With the blender running, add the olive oil in a slow drizzle, mixing until emulsified. Taste and adjust the seasoning as desired. This makes about 2 cups of rouille. Cover and refrigerate up to 1 day if not using immediately.

Fish and final assembly

  • 8 (6-ounce) fish fillets such as halibut, butterfish, bass or sole
  • Salt, pepper
  • Olive oil
  • Prepared rouille, at room temperature
  • Chopped chives, for garnish

Step 1Season both sides of the fillets with a pinch each of salt and pepper.

Step 2Heat a large saute pan over high heat until hot. Add enough oil so there is a thin film along the bottom of the pan and heat just until smoking. Place the fish fillets in the pan, careful not to crowd. (This may need to be done in two batches.) Sear the fillets quickly on each side just until cooked through, 1 to 5 minutes per side, depending on the type of fish and thickness of the fillets. Remove the cooked fillets to a large plate or platter.

Step 3Place about one-fourth cup rouille on each plate, and center each fillet on top of the rouille. Garnish with chopped chives and serve immediately.


Cornmeal-fried spring onion with chile aioli
Cornmeal-fried spring onion with chile aioli

Apple borsellini
Apple borsellini

Rolled-oat cake with figs
Rolled-oat cake with figs

Anarkali Mulligatawny
Anarkali Mulligatawny

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Sardines with chermoula
Grilled Pacific spiny lobster
Fried catfish
Ahi tuna steeped in red wine with wilted arugula