Careme

Location: Quality Food Center - Renton (4800 NE 4th St)

Roasted Rockfish with Leek-Potato Cabbage Hash

A fast, weeknight-friendly Pacific Northwest dinner: sale-priced wild rockfish gets roasted until flaky, then paired with a warm hash of in-season potatoes, cabbage, and leeks for a bright early-spring meal.

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Ingredients

  • Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
  • Yukon Gold Potatoes 1 lb $1.49/lb
  • Green Cabbage 1/2 lb $1.49/lb
  • Organic Leeks 1/2 lb (about 1 medium leek) $5.49/lb
  • Garlic 2 cloves $1.50 each
  • Parsley 2 tablespoons chopped $1.69 each
  • Fresh Organic Lemon or lemon juice 1 lemon or 2 tablespoons juice $1.69 each or $2.50 bottle
  • Olive oil 2 tablespoons pantry
  • Salt to taste pantry
  • Black pepper to taste pantry

Instructions

  1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 equal portions. Scrub 1 lb Yukon Gold Potatoes ($1.49/lb) and dice into 1/2-inch pieces. Thinly slice 1/2 lb green cabbage ($1.49/lb) and wash and thinly slice 1/2 lb organic leeks ($5.49/lb), using the white and light green parts only. Mince 2 cloves garlic from 1 garlic bulb ($1.50 each). Chop 2 tablespoons parsley ($1.69 each).
  2. Heat oven to 425°F. Toss the 1 lb diced Yukon Gold Potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a sheet pan. Roast for 15 minutes.
  3. Add the 1/2 lb sliced cabbage and 1/2 lb sliced leeks to the pan with another 1/2 tablespoon olive oil and a pinch of salt. Toss carefully and spread back out. Roast 10 minutes more until the vegetables begin to soften and brown.
  4. Meanwhile, place the 2 rockfish portions on a second small sheet pan or oven-safe dish. Rub with the remaining 1/2 tablespoon olive oil, the minced 2 cloves garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a few grinds of black pepper.
  5. Roast the rockfish at 425°F for 8 to 10 minutes, until it flakes easily with a fork.
  6. Finish the potato-cabbage hash with the remaining 1 tablespoon lemon juice and the 2 tablespoons chopped parsley. Taste and add more salt and pepper if needed.
  7. Plate the roasted hash and top with the roasted rockfish. Serve immediately with any extra lemon on the side.

Cook time: 40 minutes

Estimated cost: $13-16

Health notes: About 430-520 calories per serving. High in lean protein, rich in vitamin C from cabbage and leeks, and lighter than a fried fish dinner. Use moderate oil and extra lemon to keep sodium and saturated fat in check.

Drink pairing: A crisp Sauvignon Blanc or an unoaked Chardonnay would be excellent here. The Sauvignon Blanc highlights the lemony, herbal notes and keeps the dish lively, while unoaked Chardonnay has enough texture for the roasted fish and potatoes without overpowering the delicate rockfish.

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You asked

Let's use thyme. How much do I use?

Careme

Use 1 teaspoon chopped fresh thyme. If the leaves are very small, you can use up to 1 1/2 teaspoons, but start with 1 teaspoon so it doesn’t overpower the fish. Add it: - to the hash during the last 2 to 3 minutes of roasting, or - toss it into the hot hash right after it comes out of the oven.

You asked

Different substitute, not onion based

Careme

Try fresh dill instead. Swap: - 2 tablespoons chopped parsley with - 1 to 2 tablespoons chopped dill How to use: - Fold the dill into the hash at the very end, off the heat. - Add a little extra lemon if you want, since dill pairs especially well with fish and cabbage. If dill isn’t appealing, thyme is another good non-onion option.

You asked

Replace the parsley with something else

Careme

Use sliced green onions instead. They’re seasonal enough for early March in WA and fit the dish well. Swap: - 2 tablespoons chopped parsley with - 2 to 3 tablespoons thinly sliced green onions How to use: - Stir most of the green onions into the warm potato-cabbage hash at the end with the lemon juice. - Sprinkle the rest over the rockfish before serving. If you want, I can also suggest a few other good substitutes from your list.

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