Pan-Seared Rockfish with Lemon-Caper Brown Butter, Roasted Red Potatoes & Crispy Brussels

This is the kind of bistro dinner that feels fancy but lands on the table fast: flaky rockfish in a quick brown-butter caper sauce, plus crispy-edged roasted red potatoes and sweet, caramelized Brussels sprouts. Bright, salty, and deeply comforting—perfect winter weeknight food.

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Ingredients

Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (2 fillets) $5.99 sale (reg $9.99)
Simple Truth Organic® Red Potatoes (or similar red potatoes) 12–16 oz, halved $4.99
Fresh Cut Brussels Sprout Bake (or Brussels sprouts) 9.2 oz $6.00
Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
Organic Jumbo Yellow Onion (optional, for roasting pan) 1/4 onion, sliced (optional) $2.19/lb
Olive oil 2–3 Tbsp
Butter 2–4 Tbsp
Capers (jarred) 2 Tbsp, drained
Lemon 1 (zest + 2 Tbsp juice)
Parsley (optional) 1–2 Tbsp chopped
Salt & black pepper to taste
Smoked paprika (optional) 1/2 tsp

Instructions

Prep: Heat oven to 425°F. Pat the rockfish dry and keep chilled. Halve potatoes; if Brussels are whole, halve them too (if using the cut Brussels bake, you’re set).
Roast the veg: Toss potatoes with 1 1/2 Tbsp olive oil, salt, pepper, and optional smoked paprika. Spread on a sheet pan. On the other side of the pan (or a second pan), toss Brussels with 1 Tbsp olive oil, salt, pepper, and optional sliced onion. Roast 20–25 minutes, flipping once, until potatoes are browned and Brussels are deeply caramelized.
Cook the fish (stove): When the veg has ~10 minutes left, heat a large skillet over medium-high with 1 Tbsp olive oil. Season fish with salt and pepper. Sear 2–3 minutes per side (depending on thickness) until just cooked and flaky. Transfer to plates.
Make the sauce: In the same skillet, lower heat to medium. Add butter; once foamy, add minced garlic and cook 20–30 seconds. Stir in capers and lemon zest, then lemon juice. Swirl to emulsify; add a splash of water if it tightens too much. Taste and adjust salt/pepper.
Serve: Spoon caper brown butter over fish. Plate with roasted potatoes and Brussels. Finish with parsley if using.

Health notes: ~700–850 calories per serving (depends on butter amount). Healthiness: Medium—great protein and veggies; keep butter to 2 Tbsp for a lighter plate.

Drink pairing: Wine: Washington Chardonnay (Columbia Valley) or a WA dry Riesling. Beer: a crisp pilsner.

Careme