Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb (2 fillets) $5.99 sale (was $9.99)
• Organic Russet Potatoes 3/4 lb (about 1 large), cut into 1/2-inch cubes
• Organic Green Cabbage 2 heaping cups thinly sliced (about 1/4 small head)
• Organic Cucumber 1/2 large, thinly sliced
• Simple Truth Organic Garlic Bulbs 2 cloves, grated or minced
• Olive oil (pantry) 3 tbsp, divided
• Smoked paprika (pantry) 1 tsp
• Ground cumin (optional, pantry) 1/4 tsp
• Lemon (pantry) 1 (zest + juice)
• Mayonnaise or Greek yogurt (optional, pantry) 1 tbsp (for a creamier slaw)
• Salt & black pepper (pantry) to taste
• Red pepper flakes (optional, pantry) pinch

Instructions

1. Prep: Pat fish dry; season with salt, pepper, and a little lemon zest. In a bowl, toss cabbage + cucumber with a pinch of salt; set aside to soften.
2. Crispy paprika potatoes (stove): Heat a large skillet over medium-high with 2 tbsp olive oil. Add potato cubes in one layer; season with salt, smoked paprika, and cumin. Cook, turning occasionally, 18–22 minutes until browned and tender. In the last 2 minutes, add half the garlic and a pinch of chili flakes; toss and move potatoes to a plate.
3. Make slaw: To the cabbage-cucumber bowl add 1 tbsp olive oil, lemon juice, remaining garlic, black pepper, and (optional) 1 tbsp mayo/yogurt. Toss and taste—add more lemon/salt if needed.
4. Sear fish: Wipe out the skillet. Heat over medium-high with a drizzle of oil. Sear rockfish 2–4 minutes per side (depending on thickness) until just cooked and flaky. Squeeze a little lemon over the top.
5. Serve: Spoon paprika potatoes onto plates, top with rockfish, and pile slaw alongside. Finish with extra lemon and black pepper.