Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99/lb
• Broccolini 1 bunch $4.49
• Yukon Gold Potatoes 1 lb $1.49/lb
• Garlic 2 cloves $1.50
• Kroger® Fresh Lemons Bag 1 lemon $4.99
• Parsley 2 tbsp $1.69
• Butter 3 tbsp
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste

Instructions

1. Preheat oven to 425°F. Halve or quarter the Yukon Gold potatoes and boil in salted water for 10-12 minutes until just tender. Drain well.
2. Transfer potatoes to a sheet pan, drizzle with olive oil, season with salt and pepper, and gently crush with the bottom of a glass. Roast 18-20 minutes until crisp at the edges.
3. Trim broccolini. In the last 8-10 minutes of potato roasting, add broccolini to the pan or roast separately with olive oil, salt, and pepper until tender and lightly charred.
4. Pat rockfish dry and cut into 2 portions. Season with salt, pepper, and a little lemon zest.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear fish 3-4 minutes on the first side, then 2-3 minutes on the second, until just cooked through. Transfer carefully to a warm plate.
6. Reduce heat to medium. Add butter to the skillet and let it foam and brown lightly. Add minced garlic for 20 seconds, then lemon juice and chopped parsley.
7. Plate the crushed potatoes first, lean broccolini against them, and set the fish on top or alongside. Spoon browned butter sauce over the fish and finish with extra parsley and lemon zest.