Careme

Ingredients

• Fresh Rockfish Fillet (Pacific caught) 1 lb (2 fillets) $4.99/lb (sale)
• Organic On the Vine Tomatoes or Organic Roma Tomatoes 12–14 oz (about 2 medium tomatoes) or 1/2 of the 16 oz pack $3.99
• Organic Kale 6–8 oz (about half a bunch) $2.99
• Simple Truth Organic® Sliced White Mushrooms (or Baby Bellas) 8 oz $3.99 (8 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Jumbo Yellow Onion (optional) 1/4 onion, thinly sliced $2.19/lb
• Olive oil 2–3 tbsp
• Butter (optional) 1 tbsp
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Lemon (optional but great) 1/2 lemon

Instructions

1. Prep: Pat fish dry. Season both sides with salt and pepper. Chop tomatoes (small dice). Destem kale and slice leaves into ribbons. Slice mushrooms. Mince garlic.
2. Sear fish (stove): Heat a large skillet over medium-high with 1 tbsp oil. Add rockfish and cook 3–4 minutes on first side until nicely browned. Flip and cook 1–2 minutes more until just opaque (timing depends on thickness). Move fish to a plate.
3. Build quick tomato-garlic sauce: Lower heat to medium. Add a touch more oil (or 1 tbsp butter). Add onion (if using) and cook 2 minutes. Add half the garlic and a pinch of pepper flakes; stir 30 seconds. Add tomatoes plus a pinch of salt; cook 4–6 minutes until jammy and saucy. Add a squeeze of lemon to brighten.
4. Sauté kale & mushrooms (stove): In a second pan (or remove sauce to a bowl and reuse the skillet), heat 1 tbsp oil over medium-high. Add mushrooms; cook 5–6 minutes until browned. Add remaining garlic; stir 30 seconds. Add kale and a pinch of salt; sauté 2–4 minutes until wilted and glossy. Splash in 1–2 tbsp water if it looks dry.
5. Finish: Nestle fish back into the tomato sauce for 30–60 seconds to warm through. Taste sauce and adjust salt/pepper/lemon.
6. Serve: Plate kale-mushroom sauté, top with rockfish, spoon tomato-garlic sauce over. Finish with extra lemon if you like.