Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) (1 lb) 1 lb $6.99
• Organic Fennel (1 ct) 1 fennel bulb $5.49
• Kroger® Red Potatoes (5 lb) 1 lb potatoes $4.99
• Fresh Roma Tomato (1 lb) 2 medium Roma tomatoes (about 8 oz) or 1/2 lb $2.79
• Fresh Organic Lemons - Each 1 lemon $1.50
• Jumbo Yellow Onions (1 lb) 1/2 onion (about 6–8 oz) $1.49

Instructions

1. Prep oven: Heat oven to 450°F. Line a sheet pan.
2. Roast potatoes: Cut 1 lb Kroger® Red Potatoes ($4.99/5 lb) into 3/4-inch chunks. Toss with 1 Tbsp oil, 1/2 tsp salt, and black pepper. Roast on the sheet pan 18–22 minutes, shaking once, until browned and tender.
3. Prep veg: Thin-slice 1/2 Jumbo Yellow Onion ($1.49/lb). Trim and thin-slice 1 Organic Fennel bulb ($5.49) (save fronds if you like). Chop 2 Roma tomatoes (from Fresh Roma Tomato $2.79/lb) (about 8 oz). Zest and juice 1 Fresh Organic Lemon ($1.50) (1 tsp zest + 1 Tbsp juice).
4. Roast fish: Pat dry 1 lb Rockfish Fillet ($6.99). Season with 3/4 tsp salt and pepper. Push potatoes to one side of the sheet pan, place rockfish on the other side, drizzle fish with 1 tsp oil, and roast 8–12 minutes (depending on thickness) until just flaky.
5. Warm fennel–tomato pan (stove): While fish roasts, heat a skillet over medium with 2 tsp oil. Add sliced onion + fennel with a pinch of salt and cook 6–8 minutes until softened and lightly golden. Add chopped tomatoes and cook 3–4 minutes until jammy. Stir in 1 Tbsp lemon juice + 1 tsp lemon zest and season to taste.
6. Serve: Spoon warm fennel–tomato mixture onto plates, top with roasted rockfish, and serve with crispy red potatoes. Finish with fennel fronds if using.