Careme

Ingredients

• Rockfish fillet (Wild Caught Fresh) 12 oz (2 portions) $5.99/lb (sale)
• Organic russet potatoes 1 lb $2.29/lb
• Organic collard greens 1 (16 oz bag) $2.99/16 oz
• Organic garlic 2 cloves $6.99/lb
• Organic jumbo yellow onion (or white onion) 1/2 medium $2.19/lb (yellow)
• Olive oil 2 tbsp
• Butter 2 tbsp
• Milk (or broth) 1/4 cup (as needed)
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Lemon 1
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat fish dry. Peel (optional) and cut potatoes into 1-inch chunks. Thinly slice 1/2 onion; mince garlic. Zest and juice the lemon.
2. Cook potatoes: Put potatoes in a pot, cover with cold salted water. Bring to a boil on the stove and cook until very tender, 12–15 minutes. Drain well.
3. Roast fish: On a lined sheet pan, rub rockfish with 1 tbsp olive oil, smoked paprika, cumin, salt, pepper, and half the lemon zest. Roast until just opaque and flakes easily, 8–12 minutes depending on thickness. Finish with a squeeze of lemon juice.
4. Mash: While fish roasts, mash hot drained potatoes with butter and enough milk (or a splash of broth) to get creamy. Season with salt/pepper and a little lemon zest if you like it bright.
5. Sauté collards: In a large skillet on the stove, heat 1 tbsp olive oil. Sauté onion 3–4 minutes. Add garlic and optional red pepper flakes for 30 seconds. Add collards with 2–3 tbsp water, toss, cover, and steam-sauté until tender, 6–8 minutes. Season with salt/pepper and a squeeze of lemon.
6. Serve: Plate mashed potatoes, top with rockfish, and add collards alongside. Spoon any sheet-pan juices over the fish.