Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 12 oz (2 small fillets) $5.99 sale
• Simple Truth Organic® Russet Potatoes 12–14 oz (about 2 medium potatoes) $4.49
• Organic Spinach 5–6 oz
• Organic Jumbo Yellow Onions 1/2 medium onion, thin-sliced $2.19/lb
• Olive oil 3 tbsp, divided
• Lemon 1 (zest + 2 tbsp juice)
• Garlic 2–3 cloves, minced
• Dried oregano 1 tsp
• Smoked paprika (optional) 1/2 tsp
• Kosher salt 3/4 tsp, divided
• Black pepper 1/2 tsp
• Capers or chopped olives (optional but great) 1 tbsp

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan with foil for easy cleanup.
2. Roast potatoes: Cut potatoes into 3/4-inch chunks (no need to peel). Toss with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and paprika (if using). Roast 20–25 minutes, tossing once, until browned and tender.
3. Season fish: Pat rockfish dry. Sprinkle with remaining 1/4 tsp salt, pepper, oregano, and lemon zest.
4. Sear fish (stove): Heat a nonstick or stainless skillet over medium-high. Add 1 tbsp olive oil. Sear rockfish 2–3 minutes per side (depending on thickness) until opaque and flaky. Squeeze over 1 tbsp lemon juice at the end; remove to a plate.
5. Warm spinach “potato salad” (stove): Lower heat to medium. Add remaining 1/2 tbsp olive oil and sliced onion; cook 2–3 minutes. Add garlic and cook 30 seconds. Add spinach and a pinch of salt; toss until just wilted, 30–60 seconds.
6. Toss: Add roasted potatoes to the skillet with spinach/onion. Add remaining 1 tbsp lemon juice and capers/olives if using. Toss and taste for salt/pepper.
7. Serve: Plate the warm potato-spinach mix and top with rockfish.