Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) ~1 lb (2 fillets) $5.99/lb (sale)
• Organic russet potatoes 1 lb, peeled and cut into 1-inch chunks $2.29/lb
• Simple Truth Organic® sliced white mushrooms 8 oz $3.99/8 oz
• Simple Truth Organic® garlic bulbs 2 cloves, minced $2.79/3 ct
• Lemon 1 lemon (zest + 2 tbsp juice)
• Butter 2 tbsp, divided
• Milk or half-and-half ¼ cup (more as needed)
• Olive oil 1 tbsp
• All-purpose flour (optional, for a light dredge) 2 tbsp
• Chicken or vegetable broth (or water) ⅓ cup
• Capers or Dijon (optional) 1 tbsp capers OR 1 tsp Dijon
• Salt and black pepper to taste
• Optional: parsley 1–2 tbsp chopped

Instructions

1. Prep: Put potatoes in a pot, cover with cold salted water. Bring to a boil and cook 12–15 minutes until very tender. While they cook, pat rockfish dry; season with salt and pepper. Lightly dust with flour if using (shake off excess).
2. Sauté mushrooms (stove): Heat a large skillet over medium-high with 1 tbsp olive oil + ½ tbsp butter. Add mushrooms and a pinch of salt; cook 6–8 minutes until browned. Add half the garlic and cook 30 seconds. Transfer mushrooms to a bowl.
3. Pan-sear rockfish (stove): In the same skillet, add ½ tbsp butter if dry. Cook fish 2–3 minutes per side (depending on thickness) until just opaque and flaky. Transfer to a plate.
4. Lemon-garlic pan sauce: Lower heat to medium. Add remaining 1 tbsp butter and remaining garlic; cook 20–30 seconds. Add broth, lemon zest, and lemon juice; scrape browned bits. Simmer 1–2 minutes. Stir in capers or Dijon if using; taste and adjust salt/pepper.
5. Mash potatoes: Drain potatoes well. Mash with milk and ½ tbsp butter (or more to taste). Season with salt and pepper.
6. Serve: Spoon mashed potatoes onto plates, top with rockfish and mushrooms, and finish with lemon pan sauce and optional parsley.