Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh), 1 lb 1 lb $5.99 sale (reg $9.99)
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend, 16 oz 1 bag (16 oz) $4.99
• Organic Lacinato Kale 1 bunch $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Lemon 1 (not provided)
• Olive oil 3–4 tbsp (not provided)
• Butter 1 tbsp (optional but great) (not provided)
• White wine or chicken stock 1/4 cup (not provided)
• Salt & black pepper to taste (not provided)
• Red pepper flakes (optional) pinch (not provided)

Instructions

1. Prep: Heat oven to 425°F. Pat rockfish very dry and keep chilled. Wash kale; strip leaves from stems and slice into ribbons. Mince garlic. Zest and juice the lemon.
2. Roast potatoes: Spread the seasoned petite potatoes on a sheet pan. Drizzle with 1 tbsp olive oil (they’re seasoned, but oil helps crisp). Roast 25–30 minutes, shaking halfway, until browned and tender.
3. Cook fish: When potatoes are about 10 minutes from done, heat a large skillet on the stove over medium-high with 1 tbsp olive oil. Season fish with salt and pepper. Sear 2–3 minutes on the first side until golden; flip and cook 1–2 minutes more (thin fillets cook fast). Transfer fish to a plate.
4. Make lemon-garlic pan sauce: Lower heat to medium. Add 1 tbsp butter (or another 1 tbsp olive oil). Add garlic and a pinch of red pepper flakes; stir 30 seconds. Add white wine/stock and scrape up browned bits. Simmer 1–2 minutes. Stir in lemon juice and a little zest; taste for salt/pepper.
5. Sauté kale: In a second skillet (or wipe out the fish skillet and do kale first), heat 1 tbsp olive oil over medium. Add kale with a pinch of salt and a splash of water. Toss 2–4 minutes until wilted but still vibrant. Finish with a squeeze of lemon.
6. Serve: Plate the crispy potatoes and kale, top with rockfish, and spoon the lemon-garlic sauce over the fish.