Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb $6.99/lb sale
• Red Potatoes 1 lb $1.29/lb
• Green Cabbage 3/4 lb $1.49/lb
• Small Fuji Apple 1 each $0.99 each
• Jumbo Yellow Onion 1/2 lb $1.49/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Fresh Organic Lemon 1/2 lemon $1.69 each
• Pantry: olive oil, butter, salt, black pepper, paprika as needed

Instructions

1. Prep 1 lb Fresh Rockfish Fillet Pacific Caught ($6.99/lb sale) by patting it dry and cutting into 2 portions. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Set aside while the oven heats to 425°F.
2. Wash 1 lb Red Potatoes ($1.29/lb) and cut into large chunks. Cover with cold salted water in a pot, bring to a boil on the stove, and simmer 12 to 15 minutes until fork-tender.
3. While the potatoes cook, thinly slice 3/4 lb Green Cabbage ($1.49/lb), thinly slice 1/2 lb Jumbo Yellow Onion ($1.49/lb), dice 1 Small Fuji Apple ($0.99 each), mince 2 garlic cloves from 1 Garlic bulb ($1.50 each), chop 2 tablespoons Parsley ($1.69 each), and cut 1/2 Fresh Organic Lemon ($1.69 each) into wedges.
4. Heat 1 tablespoon olive oil in an oven-safe skillet or small roasting pan over medium heat. Add the 1/2 lb sliced onion and cook 3 minutes. Add the 3/4 lb sliced cabbage, diced Fuji apple, and minced garlic cloves with a pinch of salt and pepper. Cook 5 to 6 minutes until the cabbage starts to soften.
5. Push the cabbage mixture into an even bed. Lay the 2 seasoned rockfish portions on top. Drizzle the fish with 1 teaspoon olive oil and roast at 425°F for 10 to 12 minutes, until the fish flakes easily.
6. Drain the 1 lb cooked Red Potatoes well. Return them to the hot pot with 1 tablespoon butter, 1 tablespoon chopped Parsley, a squeeze of the 1/2 lemon, 1/4 teaspoon salt, and black pepper to taste. Lightly smash with a spoon or potato masher so they stay chunky.
7. Serve the roasted rockfish over the warm apple-cabbage mixture with the parsley smashed potatoes on the side. Finish with the remaining chopped parsley and extra lemon wedges from the 1/2 Fresh Organic Lemon. Pair with a lightly oaked Chardonnay or dry Riesling.