Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  1 lb $6.99
• Yukon Gold Potatoes

  1 lb $1.49
• Fresh Green Beans

  12 oz $1.77
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/2 bunch $1.89
• Garlic

  2 cloves $1.50
• Jumbo Yellow Onion

  1/2 small onion, thinly sliced $1.49
• olive oil

  2 1/2 tbsp
• butter

  1 tbsp
• capers

  1 tbsp
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut them into 1-inch chunks. Trim 12 ounces green beans. Thinly slice 1/2 small yellow onion. Finely chop 1/2 bunch parsley. Mince 2 garlic cloves. Cut 1 lemon in half, then cut 2 thin slices from one half for the pan and keep the rest for juicing.
2. Place the 1 pound Yukon Gold potatoes in a saucepan, cover with cold salted water, and bring to a boil on the stove. Cook the potatoes for 12 to 15 minutes until very tender.
3. While the potatoes cook, toss the 12 ounces green beans and the sliced 1/2 small yellow onion on a sheet pan with 1 tablespoon olive oil, salt, and black pepper. Roast the green beans and onion in the oven for 12 to 15 minutes until tender and lightly blistered at the edges.
4. Pat the 1 pound rockfish fillet dry very well. Cut the fish into 2 portions. Season both sides with kosher salt and black pepper.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat on the stove. Add the 2 rockfish portions and sear for about 3 minutes on the first side until golden. Flip, add the 2 lemon slices, and cook 2 to 3 minutes more until the fish is just cooked through and flakes easily. Transfer the fish to a warm plate.
6. Lower the heat to medium. Add 1/2 tablespoon olive oil, the 2 minced garlic cloves, and 1 tablespoon capers to the same skillet. Stir for 30 seconds. Add 2 tablespoons lemon juice and 2 tablespoons chopped parsley, swirling in 1 tablespoon butter to make a quick glossy pan sauce.
7. Drain the cooked 1 pound Yukon Gold potatoes well and return them to the hot pot. Add 1/2 tablespoon olive oil, a pinch of salt, black pepper, and 1 tablespoon lemon juice. Crush the potatoes with a spoon or masher so they are rustic, not smooth. Fold in a little of the remaining chopped parsley.
8. Spoon the lemony crushed potatoes slightly off-center on each plate. Lean one piece of rockfish against the potatoes, then arrange the roasted green beans and onion alongside for height and color. Spoon the parsley-caper pan sauce over the fish and finish with the remaining parsley and extra lemon on the side.