Crispy Skinned Rockfish with Herb Sauce

Adapted from two different recipes, the resident sous-chef created this wonderfully crispy rockfish filet with a summery herb vinaigrette.

After beheading, gutting, deboning and filleting a 4lb rockfish, there was about a 1lb of sublime flaky, tender fish left.

The herb sauce is from this recipe at Bon Appétit. Fresh dill was the herb of choice.

Following Food 52's take on a Le Bernardin recipe, a light dusting in cornstarch (cornflour across the pond) for lack of Wondra flour (??) and a quick sear in a very hot pan et voilà.

Served here with leftover air fried Arancini Balls