Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz rockfish, pin bones removed $9.99/lb
• Simple Truth Organic® Whole Carrots Bag 12 oz carrots, peeled and cut into 1/2-inch coins on a bias $3.29 (2 lb)
• Organic Russet Potatoes 12 oz potatoes, cut into 1-inch chunks $2.29/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely grated or minced (divided) $2.79 (3 ct)
• Lemon 1 (zest half, juice all)
• Fresh parsley (or dried) 1/2 cup chopped (or 1 1/2 tbsp dried)
• Olive oil 2 1/2 tbsp, divided
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp for the carrots/potatoes
• Red pepper flakes (optional) pinch

Instructions

1. Prep + heat oven: heat oven to 425°F. Line a sheet pan with foil or parchment for easier cleanup.
2. Prep veg: toss 12 oz potato chunks and 12 oz sliced carrots with 1 1/2 tbsp olive oil, 1/2 tsp smoked paprika (optional), 1/2 tsp salt, and black pepper. Spread in an even layer on the sheet pan.
3. Roast: roast potatoes/carrots at 425°F for 20 minutes, flipping once halfway for even browning.
4. Prep fish: pat 12 oz rockfish dry. Place on a lightly oiled section of the same sheet pan (or a second small pan). Season with salt, pepper, and drizzle with 1 tbsp olive oil. Sprinkle with 1 minced garlic clove and 1–2 tbsp lemon juice.
5. Bake: after the veggies have roasted 20 minutes, add the fish to the oven and bake until the fish flakes easily, 8–12 minutes (depending on thickness). Veggies should be tender and caramelized by the time the fish is done; give them 3–5 extra minutes if needed.
6. Make gremolata: in a small bowl, mix 1/2 cup chopped parsley, zest of 1/2 lemon, remaining 1 minced garlic clove, 1 tbsp olive oil, pinch of red pepper flakes (optional), and a pinch of salt.
7. Serve: plate the roasted carrots and potatoes. Top rockfish with parsley–lemon gremolata and squeeze remaining lemon juice over everything.