Careme

Ingredients

• Steelhead fillet (Fresh Farm Raised) 12 oz (0.75 lb) total $8.99 sale per lb
• Private Selection® Petite Potatoes With Herbes De Provence Seasoning Blend 12–16 oz $4.99 (16 oz)
• NatureSweet Constellation® medley snacking tomatoes 8–10 oz $5.99 (16.5 oz)
• Garlic 2 cloves, minced $1.50 each
• Fresh lemons (bag pricing listed) 1 lemon (zest + 2 Tbsp juice) $4.99 per 2 lb bag (or use 1 lemon from bag)
• Kroger® 99% Fat Free Beef Broth can (optional for sauce body) Splash, ~1/4 cup (optional) $1.49 (14 oz)
• Olive oil, butter, salt, black pepper Olive oil 2–3 Tbsp; butter 1 Tbsp; salt/pepper to taste pantry

Instructions

1. Prep: Pat the 12 oz steelhead fillet very dry with paper towels; season flesh side with 1/2 tsp kosher salt and 1/4 tsp black pepper. Zest 1 lemon and squeeze 2 Tbsp juice. Mince 2 garlic cloves. Halve 8–10 oz tomatoes.
2. Stove (potatoes): Put 12–16 oz petite herbes de Provence potatoes in a small pot; cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil, then simmer until knife-tender, 12–15 minutes. Drain and toss with 1 Tbsp olive oil and 1 tsp lemon zest (from the 1 lemon). Keep warm.
3. Stove (tomatoes): Heat 1 Tbsp olive oil in a skillet over medium-high. Add the halved 8–10 oz tomatoes with a pinch of salt and pepper; cook until blistered and jammy, 4–6 minutes. Stir in half the minced garlic (1 clove) for the last 30 seconds. Scrape tomatoes into a bowl.
4. Stove (fish): In the same skillet, heat 1 Tbsp olive oil over medium-high. Place the seasoned steelhead skin-side down; press gently for 10 seconds so the skin contacts the pan. Cook until the skin is crisp and the fish is mostly opaque, 5–7 minutes (adjust for thickness). Flip and cook 30–60 seconds more, just to finish.
5. Quick lemon-garlic pan sauce: Reduce heat to medium. Add 1 Tbsp butter and the remaining 1 minced garlic clove; stir 20 seconds. Add 2 Tbsp lemon juice (and a splash ~1/4 cup broth if using) and simmer 30–60 seconds. Turn off heat.
6. Serve: Plate the herbed potatoes and blistered tomatoes. Top with the crispy steelhead and spoon the lemon-garlic pan sauce over. Finish with remaining lemon zest to brighten.