Stovetop-Seared Rockfish with Warm Tomato–Olive Relish + High-Heat Roasted Broccoli
A fast, bright Mediterranean dinner: pan-seared rockfish with a warm tomato-olive caper-style relish (puttanesca vibes without being pasta-heavy), plus quick-roasted broccoli for that crisp-tender contrast. Feels restaurant-y, cooks on a weeknight timeline.
Back to full listIngredients
- Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $7.99 (1 lb, sale)
- Fresh Organic On the Vine Tomatoes 1 lb, diced $3.99 (1 lb)
- Organic Broccoli Bunch 1 lb, cut into florets $3.49 (1 lb)
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
- Organic Yellow Peeled Onion 1/2 onion, finely chopped $1.99 (each)
- Pantry: olive oil 3 Tbsp
- Pantry: red pepper flakes 1/4 tsp (optional)
- Pantry: pitted olives (black or green) 1/3 cup, chopped
- Pantry: capers (optional but great) 1 Tbsp
- Pantry: lemon 1, zested and juiced
- Pantry: dried oregano 1/2 tsp
- Pantry: salt & black pepper to taste
Instructions
- Prep: Heat oven to 450°F. Cut 1 lb broccoli into florets. Dice 1 lb tomatoes. Finely chop 1/2 onion. Mince 3 garlic cloves. Zest and juice 1 lemon. Chop 1/3 cup olives; rinse 1 Tbsp capers if using. Pat dry 1 lb rockfish; season with 3/4 tsp salt and 1/2 tsp black pepper.
- Oven (broccoli): Toss broccoli florets with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast on a sheet pan until browned and crisp-tender, 14–18 minutes, tossing once halfway.
- Stove (start relish): While broccoli roasts, heat 1 Tbsp olive oil in a skillet over medium. Add chopped onion with a pinch of salt; cook 3–4 minutes. Add minced garlic and 1/4 tsp red pepper flakes (optional); cook 30 seconds.
- Stove (tomato-olive relish): Add diced tomatoes, 1/2 tsp oregano, and a pinch of pepper. Simmer until saucy but still fresh, 6–8 minutes. Stir in chopped olives, 1 Tbsp capers (optional), 1 tsp lemon zest, and 1–2 Tbsp lemon juice. Taste and adjust salt (olives/capers vary). Keep warm on low.
- Stove (sear fish): In a second skillet (or wipe out and reuse), heat 1 Tbsp olive oil over medium-high. Add rockfish and sear until golden, 3–4 minutes per side (time depends on thickness) until it flakes easily and is opaque.
- Serve: Plate roasted broccoli. Top rockfish with warm tomato-olive relish. Finish everything with a small drizzle of olive oil (about 1 tsp total) and an extra squeeze of lemon if you like.
Health notes: ~500–650 kcal per serving (estimate). Healthiness: High—lean protein, lots of cruciferous veg, olive-oil-forward sauce. Watch sodium if using salty olives/capers; rinse them first to reduce salt.
Drink pairing: Wine styles: - Vermentino (salty-citrus) to echo the briny relish. - Sauvignon Blanc (zesty, herbal) if you lean bright. - Dry rosé (Provence style) for an all-purpose, food-friendly match. Local-ish suggestion: If you’re on the West Coast, Bonterra Sauvignon Blanc (CA) is widely available and works well; for rosé, look for a Provence-style blend (Grenache/Cinsault).