Cookwith

Name: California Rockfish with Fennel & Olive Salad (Vermentino Pairing)
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 6-oz skin-on fillets of Pacific rockfish or halibut; 1 tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 1/2 cup cherry tomatoes, halved; 1/4 cup Castelvetrano olives, pitted and halved; 1 tbsp capers, rinsed; 1/2 small fennel bulb, thinly sliced; Zest of 1 lemon; 2 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1/2 tsp crushed red pepper flakes (optional); 2 cups baby arugula (lightly packed)

California Rockfish with Fennel & Olive Salad (Vermentino Pairing)

miradugm

Inspired by the crisp, citrusy notes of Ryme Vermentino from Carneros, this California-style pan-seared white fish is paired with a bright fennel, tomato, and olive salad to evoke both coastal sophistication and sunny Mediterranean flavors. The dish is quick yet impressive, with flaky fish and a zesty, herbaceous topping that’s perfect for summer evenings. Serve with a chilled glass of Vermentino for an unbeatable pairing that highlights the wine’s minerality and the dish’s fresh, briny flavors.

Ingredients

Instructions

Pat the fish fillets dry and season both sides with salt and black pepper.
Heat olive oil in a large nonstick skillet over medium-high heat until shimmering.
Place the fish skin-side down in the pan and cook, undisturbed, for 3–4 minutes until the skin is crisp and the fish is mostly opaque.
Carefully flip the fillets and cook for another 1–2 minutes, until just cooked through. Remove to a plate and tent loosely with foil.
In a medium bowl, combine cherry tomatoes, olives, capers, fennel, lemon zest, lemon juice, parsley, and crushed red pepper flakes. Toss to combine and adjust seasoning to taste.
Arrange baby arugula on serving plates. Place the fish fillets on top.
Spoon the tomato-fennel salad generously over the fish.
Serve immediately, ideally with a chilled glass of Vermentino.