Roasted Rockfish with Dill Potatoes & Silky Leeks
A bright, Pacific Northwest-leaning fish dinner that feels fresh and springy without repeating your recent salmon-and-asparagus rut. Sweet wild rockfish roasts quickly, then gets paired with buttery leeks, earthy mushrooms, and crisp roasted baby potatoes.
Back to full listIngredients
- Fresh wild Pacific rockfish fillet 1 lb $6.99
- Signature SELECT/FARMS Mini Baby Gold Potatoes 1.5 lb $2.99
- Organic leek 1 leek $3.99
- Signature Select White Sliced Mushrooms 8 oz $4.49
- O Organics Fresh Dill 0.5 oz $2.49
- Signature FARMS Minced Garlic 8 oz $2.99
- Organic lemon substitute not available omit; use dill and garlic only $0
- Organic white onion 1/2 onion $2.24
Instructions
- Prep 1 lb Fresh Wild Pacific Rockfish Fillet ($6.99) by patting it dry and cutting into 2 equal portions. Halve 12 oz of Signature SELECT/FARMS Mini Baby Gold Potatoes from the 1.5 lb bag ($2.99), thinly slice 1 Organic Leek ($3.99), slice 1/2 Organic White Onion ($2.24), chop 4 oz of Signature Select White Sliced Mushrooms from the 8 oz pack ($4.49) if large, and finely chop 2 tablespoons O Organics Fresh Dill from the 0.5 oz pack ($2.49).
- Heat the oven to 425°F. Toss the 12 oz halved mini gold potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan. Roast for 20 minutes.
- While the potatoes roast, heat 1 tablespoon oil in a skillet over medium heat. Add the sliced 1 leek, sliced 1/2 white onion, and 4 oz mushrooms. Cook for 6 to 8 minutes until softened and lightly golden. Stir in 1 tablespoon Signature FARMS Minced Garlic ($2.99) and cook 30 seconds more. Season with 1/4 teaspoon salt and a few grinds of pepper.
- Push the vegetables to the center of the skillet or transfer them to one side of a small baking dish. Place the 2 rockfish portions alongside or over the vegetables. Rub the fish with 1 teaspoon oil, 1/2 tablespoon minced garlic, 1 tablespoon chopped dill, 1/4 teaspoon salt, and black pepper.
- When the potatoes have roasted 20 minutes, place the fish in the oven and roast the rockfish and leek-mushroom mixture for 10 to 12 minutes, until the fish flakes easily.
- Toss the roasted potatoes with the remaining 1 tablespoon chopped dill. Taste and season the leek-mushroom mixture if needed.
- Serve the roasted rockfish over the warm leek-mushroom bed with the dill potatoes on the side.
Cook time: 35 minutes
Estimated cost: $14-18
Health notes: About 520-620 calories per serving. High in protein, rich in potassium from potatoes, and includes fiber from leeks and mushrooms. Moderate in fat; keep oil on the lower side for a lighter plate.
Drink pairing: A crisp, citrusy Sauvignon Blanc is excellent here, especially with the dill and roasted fish. If you want something softer and rounder, try an unoaked Chardonnay.