Heat butter over medium high heat. Salt and pepper rockfish to taste. When butter is bubbly, lay fillets in butter, flesh side down. Allow to brown (3- 5 minutes).
2
Flip over filets, allow the skin side to crisp in the butter (about 3 minutes). Remove when done. Flesh should be flaky. Cover to keep warm.
3
Pour lemon juice and wine into the butter and gently scrape up any brown bits from the fish (leaving them in the sauce).
4
Stir sauce occasionally, and watch it closely. Continue to cook until it is thick, golden brown and syrupy. The spoon should leave a track in the sauce when it is finished.
